Chocolate Pancake

Chocolate Pancake

Ingredients:

• 1 1/4 cups all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 tsp instant espresso powder

• 2 tsp baking powder

• 1/4 tsp salt

• zest of 1 lemon

• 2 large eggs

• 1 tbsp granulated sugar

• 2 tbsp dark brown sugar

• 1 1/4 cups unsweetened almond milk*, at room temperature

• 3 tbsp unsalted butter, melted, plus more for the pan

• 1 tsp almond extract*

• 1/3 cup chopped mix nuts - walnut/pecans/pistachios

For Serving

These pancakes can be served with any or all of the following:

• Powdered sugar, berries, Nutella, Sour Cherry Jam, Honey and/or Maple Syrup

1. In a large bowl, mix together the flour, cocoa powder, espresso, baking powder, salt and lemon zest.

2. Whisk together eggs, sugar, milk, butter, and almond in a small bowl until smooth.

3. Add the egg mixture to the flour mix and whisk until just combined. Fold in the nuts, cover, and let rest for 15 minutes.

4. Preheat the oven to 250°F. Line a baking sheet with parchment.

5. Heat a griddle or nonstick pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Pour 1/4 cupfuls of batter into the pan and cook for 2 minutes. Flip and cook for an additional 1 to 2 minutes. Lower heat as you continue to cook pancake if pan becomes too hot.

6. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.

7. Place pancakes on serving dish and add your favorite toppings.

Yields: 12 pancakes; Serves: approximately 4 to 6

Notes&Tips:

• This delicious Chocolate Pancake will blow you away! It is in no way sweet or sickly chocolaty. The chocolate flavor is present but not overpowering.

• Even the skeptical child who dismissed this pancake with a crunched up face when I made it at first, ended up devouring it and wanted more! These Chocolate Pancakes were fluffy and seem to melt in your mouth.

• I cooked 3 pancakes at a time in the large pan I used and had enough room without overcrowding. I probably could have cooked 4 at a time but wanted ample room for flipping.

• I used unsweetened almond milk and almond extract for this recipe. If you use regular whole milk or buttermilk, use vanilla extract instead.

• I only used some honey drizzled on my pancakes and some berries. The Nutella lovers in my family chose to eat theirs that way. So everyone was happy.

• This recipe can be made into a dessert by simply making the pancakes smaller and making a chocolate sauce to drizzle on top along with some powdered sugar.