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Paleo Mocha Almond Pancakes

5 from 2 reviews

Ingredients

Scale
  • 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)

Instructions

  1. In a large bowl combine almond meal, coconut flour, cocoa powder, ground coffee, baking powder and sea salt.
  2. In a separate bowl combine coffee, eggs, maple syrup and almond extract.
  3. Add wet ingredients to dry and stir until just combined. Let sit for 5 minutes.
  4. Heat a large pan or pancake griddle to medium heat and melt coconut oil (about 1 tsp).
  5. 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.
  6. Flip and cook for 1-2 more minutes.
  7. Repeat process until all pancake batter has been used.
  8. Serve with maple syrup or toppings of choice.