Paleo Chocolate Pancake Recipe
Pancakes seem to be an American breakfast tradition, so having just become an official US citizen, I thought I’d make these to celebrate.
This Paleo chocolate pancake recipe is a modified version of the coconut pancake recipe here. And if you’re looking for an even simpler Paleo pancake recipe, then check out the 2-ingredient pancake recipe here.
First, make the batter. If you add honey or maple syrup into the batter, then it thins out the batter more. Both thick and thin batters work fine.
Place 2-3 tablespoons of coconut oil into a frying pan on low heat and spoon in the batter to form small 2-3 inch wide pancakes.
To prevent burning (these burn easily), keep the heat low and cook for 8-10 minutes on each side. Flip when the pancake feels like it won’t break (i.e. a solid layer forms on the bottom).
Drizzle with raw honey or maple syrup and serve. (I loved it with raw honey – it really brought out the chocolate flavor.)
- Beat the eggs with the coconut flour, coconut milk, cacao powder, vanilla extract, baking soda, and raw honey. Mix well.
- Put some coconut oil onto a griddle or frying pan.
- Ladle some of the batter into the pan (to form a 2-3-inch diameter circle). If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
- Cook for 8-10 minutes and then flip with a large spatula. Cook the other side for around 8-10 minutes.
- The pancakes are a bit dry by themselves, so have it with some raw honey or maple syrup or else ghee or coconut oil or some fruit.