I spent all morning at the dog park with our two pups while Chris went trail running with his friends. When I arrived home, CD was snacking on some chocolate chips. I snagged a few and decided to celebrate Pancake Sunday with something I haven’t made in a long time, chocolate chip pancakes!
In my Vita-Mix, I blended 1 egg + 2 egg whites on low until fluffy and then blended in 2 TBSP coconut flour, 1/2 tsp baking powder, and 2 TBSP almond milk. I poured the batter into a greased skillet and tilted the pan back and forth to allow the batter to spread really thin as I was going for more of a crepe. I sprinkled a TBSP of chocolate chips onto each cake before flipping. These weren’t as pretty as I’d hope they’d be as I flipped the bottom one too early, and it fell apart. Oh well, still delicious! I layered my pancakes with plain goat milk yogurt and a few more chocolate chips on top.
Check out the melted chocolate goodness in-between the layers.
I love warm melted chocolate! The chocolate chips added enough sweetness for me, but you could also add your sweetener of choice to the batter. Many of you have asked me about coconut flour. I’ve only ever used Bob’s Red Mill, and I’ve never had a problem with it. If your brand of coconut flour resembles nothing but shredded coconut, I don’t think it will work as well. I purchase the flour at Whole Foods, but you can also order it online.
Also, I know a lot of my readers are vegans, and they can’t make most of my pancake recipes due to the eggs. So, if you’re looking for a light vegan crepe recipe, please check out Chocolate Covered Katie’s Crepe Cakes. I’ve made them before, and trust me, they are delicious!
I am so loving the spring weather. It’s sunny, and there is hardly any humidity in Nashville today. I’m hoping to get in a walk later. Hope it’s nice where you are!