Decadent Paleo Chocolate Coffee Pancakes 2.0

Posted byLori Posted onFebruary 18, 2012 Comments11

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.

Β 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…

There you have it. A weekend morning breakfast pancake. You can love it, hate it, gawk at it. I encourage Pinning it. πŸ™‚

Have a fantastic weekend!

Do you get a 3 day weekend for Monday’s holiday?!

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11 People reacted on this

  1. Thank you!!! I made these this morning for a Sunday treat. I used maple syrup instead of stevia, and an almond/coconut milk blend, and two Starbucks VIA packets for the instant coffee. I also added about 1/3 cup mini chocolate chips (Enjoy Life of course :)). I may or may not have groaned when I ate the first bite. Seriously, these are amazing! I would love to share your recipe on my blog, would that be okay with you? Thank you again!!!


  2. Hi there! I just made this today and it was a success! πŸ™‚ I made a couple of small substitutions — raw milk instead of almond milk (bc I didn’t have the latter on hand), 1T of maple syrup instead of stevia, and ghee instead of olive oil (I’m just obsessed with the taste of ghee!) — it was fantastic. I was having some trouble flipping it though because my pan is small and the consistency is too fluffy to flip, but it’s okay – the slightly messier pancake was just as delicious. For toppings, I added chopped bananas, walnuts, a sprinkle of chia seeds, a dash of cinnamon and maybe a teaspoon of maple syrup for a little more sweetness. I’ve pinned this, and hope to remake soon! Cheers!

  3. oh the joys of makings things with coconut flour. we have a love hate relationship with it. we have had so many issues with using it to make pancakes and donuts. sometimes it works well and then other times it does not. these chocolate pancakes look amazing!!!

  4. These are beautiful! (I pinned them) and probably am going to try this. Do you think I could sub coconut milk for almond milk? Not sure if the extra fat will cause an issue…and btw, that mug is adorable!!! Where did you get that??

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