Death by Chocolate Cake Pancakes

Monday, July 14, 2014 Alanna Figueira 1 Comments

It took me a couple times to perfect these because the cocao seemed to deactivate the baking powder, making them not as fluffy as I need my pancakes to be!  These are a chocolate-y amazing adaptation to my regular pancakes.  They are cakey, fluffy, moist, chocolate-y.... Everything.  A real paleo treat!  I'm not claiming these to be health food, guys!  They are grain free and dairy free but obviously the chocolate chips have sugar, so here's how I always serve pancakes at my house.  As a side with lots of protein and fat! You get 2 pancakes topped with a scoop of ghee and 2 eggs and some sausage or bacon and fruit.  Breakfast is the biggest meal in our house and my kids eat more at breakfast than any other meal.  I never ever feed them or me just pancakes for breakfast, that's not a balanced meal, in my opinion.  Serve with protein and fat, now you have a filling meal with a treat that's still gf/df. These reheat well, so you can take out 2 for yourself and put the rest of the batch in the freezer or refrigerator for future enjoyment! 

A few notes.... You can use cocao or cocoa.  See here for more ingredient details.  The batter is thick, that's how it should be. I've tried a thinner batter with more milk and the pancakes flatten like... well like pancakes! But too flat, thin and no fluff. No bueno. Ok so here it is, enjoy!
See how thick! 

Death By Chocolate Cake Pancakes


3 large eggs
1/4 cup tapioca flour
1/4 cup almond flour
1/4 cup coconut flour
2 Tbsp cocao or cocoa 
1/4 cup full fat coconut milk, blended then measured if fat has separated from liquid
1-2 Tbsp Grade B Maple Syrup
1 tsp vanilla
2 tsp baking powder
1/4 tsp sea salt


1.  Heat your skillet to medium-low.

2.  Dump eggs in the blender.

3.  Dump everything else except chocolate chips in the blender and blend until smooth.

3.  Let it sit for about 5 minutes, allowing the baking powder to do it's thing. 

4.  Add chocolate chips and hand mix them into batter.

5.  Pan fry in butter, ghee or coconut oil.  Makes about 9 medium sized (2tbsp batter per cake) pancakes. Enjoy with extra maple syrup on top!  

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