I was recently drawn to the fact that my first attempt at Paleo Chocolate Coffee Pancakes were a little off (thank you for letting me know! And to which I’ve updated some). The ingredients listed created a dry and flaky pancake that didn’t really fair well when recreated. Oddly, they worked for me, but if someone else is having problems with them, then it is my duty(!!) to try them out again.
The second version, which I enjoyed on my lazy weekend, had a few adjustments made to the inner workings. I re-addressed the issue of coconut flour, which at first called for 1/2 cup. Now, if you’re a coconut flour veteran then you know that coconut flour in any amount is a lot. It’s a liquid sucker and can quickly dry up your batter. So, that being said, and now more inclined to using coconut flour, lowered the amount by half. Along with some other hydrating features, I came up with someone pretty darn tasty.
This pancake is, of course, not like a regular pancake. It is, and probably always will be, just a tad dry. But the flavor is right on with chocolate and coffee and it’s super healthy, loaded with protein, essential fats, chocolate :), and is gluten and grain free. And of course, toppings are always optional but welcomed like the sun is to sprouting seedlings (where that came from, I’ll never know…).
With the slight warning that these are a little dry, they may crumble just a bit when taking them off of the pan. As long as you’re cool with it, I’m cool with it- as they still taste pancakey enough for my liking. And I’m picky.
There you have it, the Paleo Chocolate Coffee Pancake, second take. Try them and PLEASE let me know if they worked for you. As I make things and they turn out, it doesn’t necessarily mean they’ll work with the ingredients you have- meaning, coconut flours are not created equal in size of the grind/flour. This does make a difference.
For those adventurous enough…
Decadent Paleo Chocolate Coffee Pancakes, Take 2
Makes 4-6 small pancakes. Grain-free, gluten-free, dairy-free option, and Paleo.
- 1/4 cup coconut flour
- 1/4 cup cocoa powder, unsweetened
- 1 tbsp instant coffee granules (Trader Joe’s makes a great product!)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp Greek yogurt (dairy free version = pumpkin puree or applesauce)
- 2 eggs
- 1 tsp olive oil
- 1 tsp vanilla extract
- 1/4 cup almond milk
- pinch of liquid or powder Stevia (for no-sugar sweetness)
Mix coconut flour, cocoa powder, baking powder, soda, and coffee granules in a medium bowl. Add in the Greek yogurt (or pumpkin), eggs, olive oil, vanilla extract, and almond milk. Stir only until just combined. Let sit for 1-2 minutes while the coconut flour has a chance to soak up some of the liquid.
Mix again until all ingredients are fully incorporated. Batter should be a bit thicker than normal pancake batter- mine was a bit fluffy, too.
Heat a griddle on medium heat for a few minutes, preheating the pan (key to great pancakes!). Grease the griddle then spoon 2 tbsp batter onto the heated pan, evening out the batter into a pancake shape. Heat for several minutes then flip.
Serve with a sprinkle of cocoa powder and a drizzle of tahini, almond butter, honey, maple syrup, whatever your little sweet (craving) heart desires.
And more coffee.
There you have it. A weekend morning breakfast pancake. You can love it, hate it, gawk at it. I encourage Pinning it. 🙂
Have a fantastic weekend!
Do you get a 3 day weekend for Monday’s holiday?!