My family and I recently returned from three lovely days in Brugge, Belgium.
What comes to mind when you think of Belgium? I would guess that you, like me, think of three things: Chocolate, Beer, and French Fries. These indulgences made for a delightful (although not particularly healthful) vacay. I don’t drink beer due to the gluten content, but I enjoyed my fair share of chocolate and fries. Look at this sweet little chocolate Buddha! His belly was full of sweet ginger jelly:
Unfortunately — like an addict — I am very quickly and easily hooked on sweet treats. I had been fairly “clean” from sugar pre-Brugge, but when we returned home my appetite for all things chocolate was heightened. These chocolate chocolate-chip pancakes were a great way to get my “chocolate fix” without a boatload of excess sugar. They are based on a recipe for Grain Free Chocolate Chocolate-Chip Pancakes that I posted well over a year ago. My new version (below) is lighter, lower in refined sugar, and absolutely delicious. They hit the spot with a smear of almond butter and a few additional chocolate chips. If you’re really feeling decadent, check out my recipe for Cocoa-Nut Butter (click here… The Cocoa-Nut butter recipe is at the bottom of the post).
Paleo Chocolate Chocolate-Chip Pancakes
Makes 6 medium or 9 small pancakes
- 3/4 cup (lightly packed) blanched almond flour
- 1/4 cup Paleo-friendly starch of choice (tapioca or arrowroot)
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp xylitol or organic cane sugar (I used xylitol)
- 1 tsp baking powder (click here for a cornstarch-free recipe)
- 1/2 tsp baking soda
- pinch of sea salt
- 2 large eggs
- 1/4 cup + 1-2 Tbsp unsweetened almond milk (water also works)
- 1 tsp vanilla extract
- 1/4 cup mini semi-sweet chocolate chips + extra for the top if desired
- coconut oil for frying
Note: This recipe is GREAT if you have a large food processor! I am going to write the directions based on using a large food processor. If you do NOT have a food processor just use a large bowl and a strong arm to whisk the wet ingredients into the dry.
Add dry ingredients (almond flour through sea salt) to bowl of large food processor. Process until no lumps of flour are present and everything is incorporated.
Add eggs, 1/4 cup almond milk (or water), and vanilla. Process until smooth. If too thick, add 1-2 Tbsp additional almond milk (or water) until you reach a good pancake batter consistency… i.e. thin enough that it spreads into pancakes when poured onto the skillet, but NOT “runny.” Stir in 1/4 cup chocolate chips.
Heat coconut oil in large skillet over medium heat-high. If you’re using a nonstick skillet, you can probably get away with using only 1 tsp (or so) coconut oil per batch. If using cast iron, you’ll want to use 2-3 tsp coconut oil per batch.
Using a 1/4 cup measure, pour batter into skillet. I was able to fit three pancakes per batch in my large cast-iron skillet (this left plenty of room between pancakes). Reduce heat to medium-low. If you have a lid for your skillet, place the lid on top (this makes them fluffier) and cook for 2-3 minutes over medium-low heat. Remove lid, then flip and cook roughly 1-2 more minutes on the second side.
Re-oil the pan with each new batch. Be cautious not to turn the heat up too high or the bottoms will burn before the inside has enough time to cook!
Enjoy with almond or peanut butter and additional chocolate chips, or with my decadent Cocoa-Nut Butter (click here for the recipe).
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