The Plant Paradox Cookbook
When you think about what constitutes a healthy breakfast, “chocolate” and “pancakes” are probably two of the last words that come to mind. But these gluten-free pancakes are low in sugar and packed with protein. The addition of high-cacao chocolate not only gives these pancakes a boost of antioxidants, magnesium, and iron . . . it also makes them taste a lot like dessert!
SERVES 3 TO 4 (MAKES 12 TO 14 MINI-PANCAKES)
6 omega-3 or pastured eggs or VeganEggs
1½ cups water
2 teaspoons almond extract
1 cup coconut flour
½ cup tapioca starch
½ cup arrowroot starch
2 tablespoons monk-fruit sweetener or 1 packet stevia
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon iodized sea salt
1 cup 85 to 90 percent cacao chocolate, finely chopped
1 tablespoon ghee or coconut oil
- Preheat the oven to 200°F (for keeping finished pancakes warm).
- In a large bowl, whisk together the eggs, water, and almond extract.
- Add the coconut flour, tapioca starch, arrowroot starch, monk-fruit sweetener, baking powder, baking soda, and salt.
- Mix until you have a smooth batter. Add the finely chopped chocolate and blend together.
- Heat your griddle or ceramic nonstick pan to medium heat level, and put the ghee or coconut oil into the skillet or pan.
- Use a little less than a quarter of a cup of batter to form 3-inch pancakes.
- Once bubbles appear, flip pancakes and cook for an additional 2 to 3 minutes, or until golden brown.
- Serve right out of the pan, or transfer to oven to keep warm. If you prefer to serve later or to freeze, you can put them in toaster oven to warm them up. (Let frozen pancakes defrost first for about an hour before toasting.)