Eating paleo and hankering for pancakes? How about pancakes with a hint of cocoa and the ability to make them heart themed for Valentine’s Day? This is a recipe we can get behind. It’s a tad indulgent (chocolate for breakfast!) but allows paleo folks to have a pancake treat. And no need to limit these to a holiday. Elizabeth Barbone has brought us the World’s Easiest Paleo Baking. Check out her Cut-Out Cookies as well.
Reprinted from World’s Easiest Paleo Baking by Elizabeth Barbone (Lake Isle Press, 2016). Recipes and photography copyright Elizabeth Barbone.
Move over, chocolate chip pancakes! This breakfast treat, inspired by marble birthday cake, is edging in on your turf.
You’ll need a small plastic squeeze bottle for this recipe, which you can pick up at any local kitchen or cake decorating supply store.
Active Time: about 15 minutes
Cook Time: 5 minutes per batch
- 142 grams (1 1⁄4 cups) finely ground almond flour
- 57 grams (1⁄2 cup) tapioca starch
- 1 1⁄2 teaspoons baking powder, homemade or grain-free store-bought
- 1⁄4 teaspoon salt
- 3 large eggs (about 150 grams out of the shell)
- 3 tablespoons milk, dairy-free or traditional
- 2 tablespoons dark maple syrup
- 1 tablespoon cocoa powder, natural or Dutch-process
- 1 teaspoon vanilla extract
- Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl. Add the eggs, 2 tablespoons of the milk, and the maple syrup and whisk until smooth.
- Pour about 1⁄2 cup of the batter into a small mixing bowl. Stir in the cocoa powder and the remaining 1 tablespoon milk until smooth. Pour the chocolate batter into a small squeeze bottle with a wide tip opening.
- Whisk the vanilla into the remaining batter.
- Heat a nonstick griddle over medium-high heat. Lightly grease it with nonstick cooking spray or brush lightly with melted coconut oil.
- Spoon about 3 tablespoons of the vanilla batter per pancake onto the griddle. You want the batter to sizzle as it hits the griddle. Using the squeeze bottle, drizzle some chocolate batter on each pancake. Make whatever type of design you want—a swirl, polka dots, a smiley face, or hearts are fun to do. Cook the pancakes until the edges are set, about 3 minutes. Flip and cook an additional minute or so, until lightly golden brown. Repeat with the remaining batter.* Enjoy right away.
- Leftover pancakes freeze well. Allow the pancakes to cool. Stack them with pieces of parchment or waxed paper in between. Slide the stack into a freezer bag, seal, and freeze for up to 6 weeks. When you are in the mood for pancakes, thaw in 30–second intervals in the microwave until warm.
- * At the end, you might have a little chocolate batter leftover. I cook this up and call the chocolate pancake a cook’s treat!