Making new pancake recipes for breakfast (or even lunch) is a huge highlight for me! This one is part of my week of pancakes for pancake day 2021. Yes – I made a different pancake every single day for 7 days. This was 7 new recipes too. Challenging but really rewarding. Oh there were lots of failed attempts, but it was fun nonetheless.
I have always liked baking with alternative flours so thought I would give it a go in my breakfast. Almond flour acts so differently to oat or normal plain flours as it is a lot more soft and delicate. It brings a lovely nutty undertone to the dish with a beautiful softness. Whilst I haven’t yet made these in any other flavours, I can imagine a vanilla or even strawberry would be gorgeous. I just test lots of things in chocolate first – because who doesn’t love chocolate?
Whilst it was completely unintentional, these are actually suitable for a paleo and keto diet as well as gluten and dairy-free. You wouldn’t be able to tell, though! They still have a lovely fluffy texture to them. They are just as good as traditional pancakes in my opinion. Even better – the use of almond flour actually makes these a lot more filling than traditional pancakes meaning you stay fuller for longer.
This recipe is very moreish. I will be honest, I eat all 8 pancakes on my own! You could share them – but I would suggest making a bigger batch. They would make a great brunch date for when you have friends over. Maybe a thought for me after lockdown!
These are super simple and very quick to whip up a batch of. I make them both on weekdays for an easy breakfast and also on a weekend. Just add on some extra chocolate toppings and fruit, just like I have, and tuck in!
Almond Flour Chocolate Pancakes
Equipment
- Whisk
- Mixing Bowl
- Frying pan
- Spatula
- Ladel
Ingredients
- 5 grams Cacao powder
- 45 grams Almond flour
- 1 large Egg
- 36 ml Dairy-free milk Recommendations: coconut or almond
- 1 tbsp Olive oil For frying (omit if pan is non-stick)
Instructions
- Heat the frying pan (with oil if required) on a medium-high heat until hot
- Whilst the pan is heating, whisk the eggs, cacao powder, milk and almond flour in a bowl
- Use a ladel to portion out the pancake batter into the pan (I cook 3 pancakes at a time)
- Cook for approximately 2-4 minutes on one side
- Gently flip over using a spatula and cook thoroughly on the other side (approximately another 2-4 minutes)
- Serve with your favourite toppings and enjoy!
Notes
- Calories do not include toppings
- Recommended to consume of day of making
