These delicious Mocha Pancakes are perfect for the coffee lovers who like a little mocha in the morning.
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I am very happy to be able to share this recipe with you. After trying several times to come up with a pancake recipe that features the flavor of coffee, I have finally come up with one that I am happy with.
They are also gluten-free and paleo-friendly!
These pancakes get their flavor from not only coffee, but have an added boost of flavor with some instant espresso.
In addition to the coffee, to make these mocha, you need a hint of chocolate as well, so some cacao is also the batter. You’ll love these!
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To Make the Mocha Pancakes you will need:
- almond flour
- coconut flour
- eggs
- vanilla extract
- cacao powder
- instant espresso
- coffee
- baking powder
- sea salt
- maple syrup
- coconut oil
- griddle or skillet
These pancakes are really as simple as can be.
To begin, place a baking sheet in your oven, and set the oven to the warm setting.
Combine all of your dry ingredients together in a mixing bowl.
In a separate bowl, whisk your eggs. Then add in the coffee, maple syrup and Vanilla Extract, and stir.
Add your egg mixture to the dry ingredients and whisk until smooth.
You’ll cook the batter on a skillet or griddle that is coated with a little coconut oil. I make these by the 1/4 cup and cook over medium heat until the batter is dry around the edges and the tops are bubbly – about 3 minutes.
Turn the pancake over and cook the other side for another minute or two.
Place the cooked pancakes on the baking sheet in the oven to stay warm while you cook the rest of them.
Serve the pancakes topped with some maple syrup or maybe some Blackberry Jam. I love to make some Homemade Breakfast Sausage to go with them as well.
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Paleo Mocha Pancakes
Ingredients
- 1 c almond flour
- 3 Tb coconut flour
- 2 Tb cacao powder
- 2 tsp baking powder
- 2 tsp instant espresso powder
- 1/4 tsp fine sea salt
- 2 eggs
- 1 c coffee - room temperature
- 1 Tb maple syrup
- 1 tsp vanilla extract
Instructions
- To begin, place a baking sheet in your oven, and set the oven to the warm setting.
- Whisk the almond flour, coconut flour, cacao, baking powder and sea salt together in a mixing bowl.
- In a separate bowl, whisk your eggs.
- Add in the coffee, maple syrup and vanilla extract, and stir.
- Add your egg mixture to the dry ingredients and whisk until smooth.
- You’ll cook the batter on a skillet or griddle that is coated with a little coconut oil or ghee.
- Cook by the 1/4 cup over medium heat until the batter is dry around the edges and the tops are bubbly – about 3 minutes.
- Turn the pancake over and cook the other side for another minute or two.
- Place the cooked pancakes on the baking sheet in the oven to stay warm while you cook the rest of them.
- Enjoy!
Notes
Nutrition
NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.
