I LOVE pancakes! As a kid, breakfast for dinner was always my favorite meal. We’d do the classic Bisquick mix with loads of chocolate chips. However, Bisquick maybe off the table, the pancakes don’t have to be! To make them even more delicious I had to make these chocolate pancakes (you can never have too much chocolate).
Pancakes made from scratch are always better than the store bought version. To make these chocolate pancakes convenient, you can double the batch and freeze the leftovers! Then you toast them like you would those chemical tasting Eggo pancakes and boom breakfast.
The pancake mix is a combination of almond flour, coconut flour, and tapioca flour to make them both fluffy and stable. Another great recipe without the almond flour is my cinnamon cashew paleo pancakes that you can find here! I wouldn’t recommend changing out flours, but if you do and they come out delicious hit a girl up here!
Some of my favorite combinations to make these chocolate pancakes taste even better:
- Add peanutbutter and dark chocolate chips to make a peanutbutter cup pancake!
- Throw some raspberries or strawberries into the microwave for a chocolate covered berry pancake!
- Melt some dark chocolate and as they cook swirl in some more chocolate for a fudgy brownie pancake (my cashew cups would be a great topper that you can find here)!
- Add in some cinnamon and cayenne for a Mexican hot chocolate pancake!
The limit doesn’t exist with what you can do with these pancakes! I hope you enjoy the recipe and let’s dig in!
Simple Chocolate Pancakes for One
These decadent pancakes are perfect Sunday morning and packed full of antioxidants!
- 1/2 cup Almond Meal
- 1/3 cup Tapioca Flour
- 3 tbsp Coconut Flour
- 3 tbsp Cacao Powder
- 1/4 tsp Cinnamon
- 1/4 tsp Baking Soda
- 1 tsp Maple Syrup
- 1/2 cup Almond Milk
- 1/2 tsp Vanilla Extract
- 1 Egg
- Preheat a skillet to medium heat.
- In a large bowl mix all dry ingredients until well combined.
- In a small bowl mix all the wet ingredients until well combined.
- Pour the wet into the dry and mix until you have a batter. This is a great time to add in any add-ins like chocolate chips or blueberries.
- Grease the pan with olive oil spray or coconut oil.
- Pour 2 tbsp or up to 1/4 cup of batter on to the pan.
- Cook on each side for about 2-4 minutes and place on cool rack.
- Store with parchment paper in the freezer or serve immediately with nut butter and maple syrup.
When freezing them I recommend placing some bleach free parchment in between them so they don’t stick together. Also, save the toppings for when you eat them otherwise it is a hot mess when trying to store them!
Please share this recipe with all anyone who loves pancakes (or breakfast food in general) and be sure to follow me on Instagram for what’s going on in my life!