A yummy traditional grain free pancake with a chocolate twist, great with some butter and yacon syrup on top or better yet some chocolate coconut or goat ice cream.
Yield: 14 to 15 mini pancakes
6 pasture raised Eggs
1 ½ cup Water
2 tsp Almond Extract
1 cup Coconut Flour
½ cup Tapioca Starch
½ cup Arrowroot Starch
2 Tbsp. Monk Fruit Sweetener (using spice grinder to make into powder)
1 cup 85 to 90% Chocolate, finely chopped (although you are welcomed to add more!)
1 tsp Baking Powder
1 tsp Baking Soda
¼ tsp Himalayan Pink Salt
1 Tbsp. Ghee
Preheat oven to 200 degrees F for keeping finished pancakes warm.
Using your whisk in a large bowl, mix together the eggs, water and almond extract. To the same bowl add the coconut flour, tapioca starch, arrowroot, monk fruit powder, baking soda and salt. Mix up until you have a nice smooth batter.
Chop the chocolate up finely, then add to the pancake batter. (Note: The batter is thicker than a normal pancake batter, add a splash of water if you feel it’s too thick, but the batter is generally thicker than typical pancake batter.)
Heat your cast iron skillet or griddle (we set ours to 375 degrees) to medium heat level, and put the ghee into skillet/griddle. Using a little less than a ¼ of a cup of batter to form a 3” pancake, flattening batter down with spatula. Once batter starts bubbling, flip to other side and cook until golden brown, for about 2 to 3 minutes.
Serve right off the iron or put in warming oven. We have also had success putting these in the freezer; defrost (for 1 hour) when ready to eat and pop in the toaster.