Description
These chocolate pancakes are made with almond flour and sweetened with maple syrup. They have a moist, fluffy texture and rich chocolate flavor.
Ingredients
Scale
- 1 cup almond flour (95g)
- 1/3 cup tapioca starch (42g)
- 1/4 cup cocoa powder (22g)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup yogurt (I used unsweetened coconut yogurt)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2-3 Tbsp miniature dark chocolate chips (optional)
Instructions
- Preheat your frying pan on medium heat and add a small amount of oil to grease it (I used coconut oil).
- In a large mixing bowl, combine the almond flour, tapioca starch, cocoa powder, baking powder and salt.
- Mix in the eggs, yogurt, maple syrup and vanilla. Whisk until smooth.
- Using a spatula, fold the chocolate chips into the batter.
- Scoop out about 1/4 cup of the pancake batter onto your preheated frying pan. I cooked 2 pancakes at a time, but feel free to do more if you have the space.
- Cover the pan with a lid for more even cooking and let the pancakes cook until small bubbles form on top. Then remove the lid and flip the pancakes. Cook until done. It's okay for the pancakes to be slightly under-cooked; they have the best texture this way.
- Repeat steps 5-6 until you've used up all of the pancake batter.