Craving a breakfast that feels like a cheat meal but is actually packed with nutritious ingredients? Get ready to revolutionize your morning routine with these mouthwatering Dark Chocolate Paleo Pancakes that will make your taste buds dance and your body thank you! These gluten-free, dairy-free delights are not just a breakfast—they're a culinary experience that proves healthy eating can be absolutely delicious and utterly irresistible.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Paleo
Serves: 2 servings
Ingredients
- 1/2 cup almond flour
- 2 tablespoons cocoa powder
- 2 eggs
- 1/4 cup almond milk
- 1 tablespoon honey
- 1 teaspoon baking powder
Instructions
- In a mixing bowl, combine 1/2 cup of almond flour and 2 tablespoons of cocoa powder. Stir them together until they are evenly mixed.
- In another bowl, crack open 2 eggs and whisk them until they are well beaten. Add 1/4 cup of almond milk and 1 tablespoon of honey to the eggs, and continue to whisk until the mixture is smooth and fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or whisk. Be careful not to overmix; you want the batter to be just combined.
- Next, add 1 teaspoon of baking powder to the batter and fold it in gently. This will help the pancakes rise and become fluffy.
- Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of coconut oil or cooking spray.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until they are cooked through and have a nice, dark color.
- Once cooked, transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter.
- Serve the pancakes warm, and if desired, top them with fresh berries, sliced bananas, or a drizzle of additional honey for sweetness.
Tips
- Use room temperature eggs for a smoother batter and more consistent mixing.
- Don't overmix the batter—this can lead to tough, dense pancakes. Mix just until ingredients are combined.
- Let the batter rest for 2-3 minutes before cooking to allow the almond flour to absorb liquid and create a better texture.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best results.
- Keep the heat at medium to prevent burning and ensure even cooking.
- Use a measuring cup or ladle to pour consistent pancake sizes for uniform cooking.
- If the batter seems too thick, add a little more almond milk to thin it out.
- For extra richness, consider topping with a sprinkle of dark chocolate chips or a dollop of almond butter.
Nutrition Facts
Calories: 278kcal
Carbohydrates: g
Protein: 13g
Fat: g
Saturated Fat: 3g
Cholesterol: 186mg
