Yum! This was a shot in the dark but they turned out absolutely amazing. My 5 year old nephew is coming down in a couple weeks and I can’t wait to try these on him. Personally I think they are sweet and moist enough to make a mid day snack as well. Although I did add my Rum Baked Bananas as a topper for breakfast. Finding good paleo pancakes is very hard. They tend to be dry but the almond butter in these does the trick. It adds the right about of oil to really moisten these suckers up. Hope you enjoy them as much as we do. This recipe make 8 decent sized pancakes. There is enough for leftovers so feel free to cut it in half if there are only two of you.
Note on the ingredients: I ALWAYS use organic eggs. There are so many food quality issues with conventional eggs. The chickens are given hormones and crappy feed to pump them up. Arsenic has actually been found in the feathers of non-organic hens. That is enough for me to stay away. Also, I am very particular about my dark chocolate. The first rule of thumb, which you have probably already heard is to make sure the chocolate is at least 72% dark. This drastically reduces the sugar content and other fillers in the chocolate. I also look for any other ingredients I don’t want to be consuming. The ingredient label should say x% cocoa bean and sugar. That’s it! Anything else and they’re messing with the chocolate. With almond butter, don’t get any that is too dry. You need the oil to make the pancakes moist. If it is super oily, that’s ok, you just may have a little more trouble cooking them but they will still turn out great. Look out for vanilla too. Don;t get any with added sugar. It’s unnecessary and it means that not many beans were used in the extraction process (which means the company was being cheap).
The Good Stuff:
- 4 large eggs
- 1/2 cup almond butter
- 1 teaspoon vanilla
- 1/2 cup full fat coconut milk
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 – 1/3 cup dark chocolate.
The How To:
- Combine the eggs, almond butter, vanilla and coconut milk in a food mixer. Blend until smooth.
- In another bowl mix together the flour and baking soda.
- Mix the dry ingredients into the wet.
- Using a measuring scoop, slowly scoop batter onto hot skillet. As soon as edge just start to bubble, flip the pancake. Cook another minute or two and they are ready to go.