Decadent Paleo Chocolate Coffee Pancakes 2.0
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 2.0
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?!
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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!!!
Hi there! I just made this today and it was a success! 🙂 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!
Um. I love you. 🙂
Oh… I love you, too! 🙂
I switched up the recipe a bit but these were still great!!! 🙂 They will definitely be making more appearances in my life.
I’m glad they turned out great! I’d love to know what you did for the ingredient change-up.
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!!!
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??
These look delish..chocolate and coffee=YUM! No 3 day weekend for me…just the usual! Happy Sunday!
Please keep these coming! “Pinned” again lol
And when can I come visit and go to Disney LAND?
I love this Lori 🙂 I will DEFINITELY be trying these, hun 🙂
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