Description
These Healthy Chocolate Pancakes made from coconut flour are a delicious gluten-free breakfast treat.
Ingredients
- ¼ cups Coconut Flour
- 2 Tablespoons Tapioca Flour Or Arrowroot Powder, Optional
- 2 Tablespoons Cocoa Powder
- ½ teaspoons Baking Soda
- ⅛ teaspoons Sea Salt
- 2 Large Eggs
- 2 Tablespoons Coconut Milk, Or More As Needed
- 2 Tablespoons Coconut Oil, Melted
- 2 Tablespoons Pure Maple Syrup
- Nut Butter, Chocolate Chips, Shredded Coconut, Etc., For Topping
Preparation
In a bowl, whisk coconut and tapioca flours, cocoa powder, baking soda, and salt until combined.
In a separate bowl, mix eggs, ⅛ cup coconut milk, coconut oil, and maple syrup. Add dry ingredients and whisk until fully combined.
Let batter rest for 5 minutes. It should be quite thick (like brownie batter), but if it gets too dry and clumpy, add more coconut milk (1 tablespoon at a time) to create the right consistency.
Heat a pan or griddle to medium-low and grease lightly with oil. Drop 2 tablespoons of batter per pancake onto the pan or griddle and spread it out a little. If desired, you can sprinkle a few chocolate chips between the 2 tablespoons of batter.
Cook pancakes for about 3 minutes on one side, then flip carefully. Cook the other side for 2 more minutes. Keep a close eye on the pancakes to keep from burning.
Serve the pancakes while hot with your favorite toppings.
