Gluten-Free Double Chocolate Pancakes
- 1 cup blanched almond flour
- 2 tablespoons cocoa powder, sifted
- 2 tablespoons milk (or non-dairy milk)
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 2 tablespoons coconut oil, melted and cooled, plus more for cooking
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 2 tablespoons milk, non-dairy milk, or water—as needed to thin batter
- Sliced strawberries
- Chocolate chips
- Whipped cream
- Mix the batter—Preheat a skillet over medium-low heat. As it heats, stir together the almond flour, cocoa powder, milk, eggs, maple syrup, coconut oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add an extra tablespoon or two of milk or non-dairy milk to thin out the batter a bit, if needed.
- Make the pancakes—Melt a a little coconut oil in preheated skillet, then pour about 1/4 cup of batter into skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 3 to 4 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
- Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with sliced strawberries, chocolate chips, and a dollop of whipped cream.
Cocoa powder clumps when stored, leading to lumpy batter. Take a few extra seconds to sift cocoa into dry ingredients using a sieve or even a tea strainer.