Chocolate Lovers, These Gluten-Free Pancakes Are for You
Made with a double dose of chocolate, these fluffy pancakes are a must-try breakfast for anyone who’s got a bit of a sweet tooth.
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Who says you can’t enjoy some chocolate for breakfast? Our Double Chocolate Pancakes are made for mornings, and they’re loaded with plenty of rich, satisfying chocolatey flavor. Just as simple as your basic batter recipe, these sweet, dessert-like pancakes are ready in just 15 minutes – and they include chocolate in two tasty forms.
Made with a scoop of cocoa powder and a scoop of dark chocolate chips, each pancake is extra chocolate-rich. And since we’re using coconut flour paired with a dash of arrowroot flour (or starch, if you prefer), this breakfast recipe is also gluten-free and Paleo-friendly.
Plus, these pancakes aren’t just chocolatey, fluffy and easy to make in the morning. They’re also great for you – seriously! Research suggests that cocoa powder can potentially reduce the severity of liver disease in mice, making it a fantastic addition for anyone who’s keeping their liver health top of mind. And each one of those little dark chocolate chips folded into the pancake batter offers some seriously impressive nutrients. Dark chocolate is one of the most antioxidant-rich foods in the world, and it contains over 88 percent of your daily recommended copper and manganese.
Now those are some fantastic reasons to enjoy chocolate for breakfast! You can also try these tasty and clean chocolatey recipes after making these pancakes:
Double Chocolate Pancakes
Ingredients
- 3 large eggs
- 1¼ cup canned coconut milk
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- ½ coconut flour
- ¼ cup cocoa powder
- 2 tsp arrowroot starch/flour
- 1 tsp baking soda
- ¼ cup dark chocolate chips
- 1 tbsp coconut oil for greasing the skillet
Preparation
- In a large bowl, whisk together the eggs, coconut milk, maple syrup, vanilla, coconut flour, cocoa powder, arrowroot starch and baking soda until smooth.
- Fold in the chocolate chips.
- Heat a griddle or cast iron skillet to medium- high heat. Grease the skillet with the coconut oil. Pour ¼-cupfuls of batter, evenly spaced, onto the hot griddle. For thinner pancakes, use a spoon to spread out the batter more. Cook 5-7 minutes or until edges start to brown and bubbles appear in the center of the pancakes. Flip and cook another 3-5 minutes or until done. Repeat with remaining batter. Serve warm.
Recipe courtesy of Paleo Magazine