It only makes sense that I spend today’s post discussing mommy dearest. Unfortunately she likely won’t be able to read this as she is currently frolicking the globe and last I heard THM was in Russian…True story!
It’s probably a good thing I made this recipe while she’s away since the Maven Mama hates coffee. Clearly I didn’t inherit that gene. Her planning and organization genes seemed to have skipped my generation too. Sorry ma!
If you know my Mom, you know she is by far the most competent human-being on the planet. This is a lady who plans her vacations two years in advance, will find you the best deal on just about anything, and shuttled around 4 kids all while whipping up delicious meals. She’s basically the closest thing to superhuman that earth has ever seen.
Though I may have given her a hard time, well, all the time, she really is amazing and I’m grateful to have someone who I can turn to to help me navigate any situation, inspire me in the kitchen and remind me I have a dentist appointment. She is truly one-of-a-kind!
Even though we should tell our moms everyday how awesome they are, Mother’s day is the perfect opportunity to show them how much we care. So myself and my fellow food obsessed bloggers have brought you delicious and healthy brunch recipes that you can quickly whip up for Mom. There’s no better way to say “I love you” than through food amIright?
I brought my Paleo a-game to the table with these Mocha Almond Pancakes. It only took me three tries but they were SO worth it.
I hope you all have a fabulous day celebrating with your Mamas!Print
Paleo Mocha Almond Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Cook
- Diet: Gluten Free
- 1 cup almond meal
- 3 tbsp coconut flour
- 2 tbsp cocoa powder
- 1 tsp freshly ground coffee
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup strongly brewed coffee (cooled to room temperature)
- 2 eggs
- 1 tbsp maple syrup
- 1 tsp almond extract (or vanilla extract if you can’t find)
- In a large bowl combine almond meal, coconut flour, cocoa powder, ground coffee, baking powder and sea salt.
- In a separate bowl combine coffee, eggs, maple syrup and almond extract.
- Add wet ingredients to dry and stir until just combined. Let sit for 5 minutes.
- Heat a large pan or pancake griddle to medium heat and melt coconut oil (about 1 tsp).
- Add 1/4 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked. Do not overcrowd or make too big or they will be difficult to flip.
- Flip and cook for 1-2 more minutes.
- Repeat process until all pancake batter has been used.
- Serve with maple syrup or toppings of choice.
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