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Paleo Mexican Hot Chocolate Pancakes with Salted Dulce de Leche

5 from 1 reviews

Ingredients

Scale

For the pancakes:

  • 1 cup almond meal
  • 3 T coconut flour
  • 3 T unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper (more for spicier)
  • 2 tsp paleo-friendly baking powder
  • 1/4 tsp sea salt
  • 1 cup unsweetened almond milk
  • 2 eggs
  • 2 T maple syrup
  • 1 tsp vanilla extract
  • coconut oil for pan

For the salted dulce de leche:

  • 1/2 cup dates (soaked in hot water for at least 1 hour)
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp melted coconut oil
  • 3/4 tsp sea salt

Instructions

For the pancakes:

  1. In a large bowl combine the almond meal, coconut flour, cocoa powder, cinnamon, cayenne pepper, baking powder and sea salt.
  2. In a separate bowl combine the almond milk, eggs, maple syrup and vanilla extract.
  3. Add the wet ingredients to the dry until well-combined. Let sit for 5 minutes so coconut flour can absorb the liquid.
  4. Heat a large pan or pancake griddle to medium heat and melt coconut oil (about 1 tsp).
  5. Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.
  6. Flip and cook for 1-2 more minutes.
  7. Repeat process until all pancake batter has been used.*

For the salted dulce de leche:

  1. Strain dates and add to a food processor or blender.
  2. Add in all other ingredients and blend on high until well combined. Add in more almond milk to thin out if you prefer a thinner consistency.

Notes

*if pancake batter becomes too thick (different coconut flours are more absorbent) just add in more almond milk by the tablespoon. Batter should be thick though.