Chocolate Swirl Pancakes
- 2 eggs, separated whites and yolks
- 1 tbsp maple/coconut sugar (or other granulated sugar)
- 1 tsp vanilla
- 1/2 cup almond/coconut milk
- 1 cup almond flour
- 2 tbsp arrowroot or tapioca flour
- 1 tbsp coconut flour
- 3/4 baking powder
- 1/4 tsp salt
- 2 Tbsp Dark Chocolate Fudge
- 1 Tbsp cocoa powder
- In a small bowl, combine the Dark Chocolate Fudge and cocoa powder. Set aside. In two separate bowls, whisk the egg yolks with the coconut/maple sugar and vanilla until combined. In a separate bowl, using a hand mixer or stand mixer, whisk the egg whites until stiff peaks form, set aside.
- Sift the almond flour, arrowroot/tapioca, coconut flour, baking powder, and salt together in the bowl with the egg yolk mixture. Add the milk and mix the until there are no lumps.
- Whisk 1/2 of the whipped egg whites into the eggyolk batter until combined. You don't need to thoroughly mix, just enough to most of the egg whites are incorporated. Gently fold in the remaining egg whites into the batter until just combined.
- Heat a pan or griddle over medium heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around.
- Turn the heat down to medium low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Use the chocolate sauce to make a swirl on top of each pancake. Carefully flip and cook for another minute on the other side. Repeat for remaining batter. Makes about six to eight pancakes.
This recipe was created for us by our friend Denise at @denimelon on IG and her blog: denimeloneats.blogspot.com. Go follow her for more fun recipes and paleo treats!