I adore pancakes and love to create as many different kinds as possible! And my gluten-free Paleo hot chocolate pancakes recipe is my newest creation, and it is delicious!
All of the delicious flavor of hot chocolate but in pancakes. How amazing is that?
Plus, all of the ingredients are easy to find online and in most grocery stores. Even better, you can customize them to suit your tastes!
Now, grab a mixing bowl as well as a few ingredients and make a batch of these hot chocolate pancakes today!
Recipe Cooking Tips and Suggestions
Honestly, this recipe is super easy to make. However, if you’ve never made pancakes before or are new to Paleo cooking, I’m going to share a few cooking tips to make sure the recipe turns out perfectly the first time.
My biggest suggestion is to not substitute the Paleo flours in the recipe. If cassava flour or coconut flour are unavailable to you, it is best that you make another recipe with ingredients that you have on hand.
My next biggest tip is to be precise with your measurements of the cassava flour and coconut flour. Using an inexpensive food scale is the best way to ensure accurate measurements.
However, if you don’t have access to a food scale, you can use measuring cups instead, but you need to be careful when you measure the flours.
Never use your measuring cup to scoop the flours directly from their containers. Instead, use a spoon to stir the flours in order to fluff them a bit. Then, spoon the flours into your measuring cup and use the back of a knife to level it off.
You do not want to pack the flour into the measuring cup because you will end up using too much, which will ruin the recipe.
For the coconut oil, I would suggest using the kind that is labeled refined because it has a very mild coconut flavor. Unrefined (also known as virgin) coconut oil has a much more pronounced coconut flavor.
As for non-dairymilk, I prefer to use unsweetened almond milk. However, unsweetened coconut milk (from a carton) or cashew milk work really well, too.
And if all of the cacao powder in the recipe isn’t enough chocolate for you, feel free to add some dairy-free chocolate chips to the batter or use them as a topping with the whipped coconut cream.
If chocolate peppermint pancakes sound good to you, you can always add a drop or two of peppermint extract to the batter. My suggestion is to use just a drop and keep adding more until it tastes just right to you.
But if you want Mexican-inspired chocolate pancakes, you can add just a pinch of cayenne pepper to the batter. I’m not a fan of spicy food. So, I have not tried this!
Other Paleo Breakfast Recipes To Try
If this Paleo Hot Chocolate Pancakes Recipe has you hungry for more Paleo breakfast recipes, then you are in luck!
From Paleo pop tarts to chocolate waffles and breakfast casseroles as well as a ton of smoothie recipes, you’ll find every type of Paleo breakfast recipe to get your mornings off to the right start.
And many of my recipes are also perfect for dinner as well. Breakfast for dinner, anyone?
Combine all of the dry ingredients in a large bowl.
Add the whisked egg, melted coconut oil, maple syrup and vanilla extract to the bowl and stir well to combine.
Add the unsweetened almond milk, about 1/4 cup (60 ml) at a time, stirring well between each addition, to create a thick batter. If needed, add additional unsweetened almond milk, 1 Tablespoon (15 ml) at a time, until the batter is spoonable.
Heat a nonstick skillet on the stove over medium-low heat. (Do not grease the skillet.)
Scoop about 1/4 cup (120 ml) of batter into the skillet and spread into a pancake. Cook for 2 minutes on one side before carefully flipping and continuing to cook until the pancake is cooked through, about 2 additional minutes.
If desired, top the pancakes with the optional melted dark chocolate and whipped coconut cream before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
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