Boasting both cacao powder and cacao nibs, this double dose of chocolate will rock your morning so far up the ancient Aztec hills and highlands, you won’t ever want to come down. When it comes to your chosen cocoa, raw cacao powder is your very best bet. Chock full of warmth and love, you won’t feel sluggish or weighed down by the end of what is usually a doughy, syrup saturated soiree. Nope, these chocolate chocked griddle cakes are light and airy, and will definitely get you jumping to your feet in a jiffy. And there’s nothing like cayenne and black pepper to complete the chocolate molé taste of these subtly sweet and savory cakes. The deep richness and precise spice of this homage to authentic Mexican flavors will leave you feeling ¡Muy Caliente!
Total Time to Make: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8 pancakes
- 2 cups almond flour
- 2 cage-free eggs
- 3/4 cup almond milk
- 1/4 cup sweetener (raw honey, maple syrup, stevia)
- 4 tablespoons cocoa powder (raw cacao powder, preferably)
- 1/4 cup cacao nibs (optional)
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper (or to taste)
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon sea salt
- Ghee or grass fed butter (optional)
- Coconut oil (for cooking)
- Heat a large skillet on medium-high heat and lightly coat with coconut oil.
- Whisk eggs in medium mixing bowl. Then whisk in almond milk and vanilla powder.
- In a separate medium bowl, sift together the almond flour, cocoa powder, baking soda, salt and spices.
- Add sifted flour mixture to egg mixture. Whisk until smooth.
- Use ladle or dry measure cup to pour 1/4 cup of batter onto a hot oiled skillet. Fit 2 – 3 pancakes comfortably, so they do not touch as they spread.
- Sprinkle uncooked pancake with desired amount of cacao nibs (optional).
- Cook pancakes until sides are firm and the batter bubbles up a bit. About 3 to 4 minutes.
- Carefully flip pancakes with spatula and cook for additional minute, or until cooked through. Repeat with remaining batter. Re-oil pan if necessary.
- Serve warm. Pancakes will be slightly delicate, so flip and plate with care.
- Top with a dab of ghee or grass fed butter, and drizzle with a little extra maple syrup or honey if you need a little more sweetness.
The quality of the almond flour really makes a difference in this delicate breakfast delite. Get as high a quality and fine a grind as you can in your almond flour. And blend raw almonds and water in a powerful processor, then strain the pulp to make your own almond milk as well. You’ll be glad you did when you revel in the fluffy texture and refined flavor of these fantastic flapjacks. ¡Salud!
Looking for more Paleo breakfast recipes? Check out the recipe index.