Paleo Chocolate Pancakes

Prep Time:  15 minutes
Cooking Time:  20 minutes
Yield:  8 pancakes

Ingredients

• 1 cup almond meal
• 3 tbsp coconut flour
• 3 tbsp unsweetened cocoa powder
• 1/2 tsp cinnamon
• 1/8 tsp cayenne pepper
• 2 tsp paleo-friendly baking powder
• 1/4 tsp sea salt
• 1 cup unsweetened almond milk
• 2 eggs
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• coconut oil for pan
• Fresh fruit (blueberries, raspberries, strawberries)

Instructions

1. In a large bowl combine the almond meal, coconut flour, cocoa powder, cinnamon, cayenne pepper, baking powder and sea salt.
2. In a separate bowl combine the almond milk, eggs, maple syrup and vanilla extract.
3. Add the wet ingredients to the dry until well-combined. Let sit for 5 minutes so the coconut flour can absorb the liquid.
4. Heat a large pan or pancake griddle to medium heat and melt the coconut oil (about 1 tsp).
5. Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.
6. Flip and cook for 1-2 more minutes.
7. Repeat process until all pancake batter has been used.*
8. Serve with fresh fruit.

*The batter should be thick, however, if the pancake batter becomes too thick (different coconut flours are more absorbent), just add more almond milk, by the tablespoon.

Adapted from the Healthy Maven.