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)
Instructions
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.