Ali's Almond Flour Chocolate Pancakes

My brother-in-law made these amazing gluten free pancakes this morning, and the recipe was too good not to share. Almond flour pancakes tend to crumble and break easily, but these ones didn't have that issue. This recipe yields about 6 small pancakes. I served them with a large quenelle of whipped cream and a blueberry-raspberry compote.

Gluten-Free Almond Flour Chocolate Pancakes 

Servings: 6 small pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 1 cup almond flour
• 1 scoop chocolate protein powder (about 30g)
• 1 tbsp cacao powder
• 1 tsp baking powder
• 1 tbsp coconut sugar or sweetener of choice (optional, depending on sweetness of protein powder)
• 2 large eggs
• 1/4 cup unsweetened almond milk (or more if needed for consistency)
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil (plus extra for cooking)
• Pinch of salt

Instructions

Step 1: In a medium bowl, whisk together the almond flour, chocolate protein powder, cacao powder, baking powder, coconut sugar, and salt until well combined.

Step 2: In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil.

Step 3: Gradually pour the wet ingredients into the dry ingredients, mixing until a smooth batter forms. Adjust consistency by adding more almond milk if the batter is too thick.

Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil. Pour about 2-3 tablespoons of batter for each pancake.

Step 5: Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.

Step 6: Stack the pancakes and serve warm. Add your favorite toppings like fresh berries, a drizzle of almond butter, or a sprinkle of cacao nibs for extra texture.

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