Protein Mocha Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
¼ cup hot water
1 tbsp + 1 tsp instant coffee granules
2 tbsp coconut sugar
1 tbsp coconut oil, melted
1 tsp vanilla extract
1 cup almond milk
½ cup coconut flour
¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips *optional
1 cup Favorite Espresso or Coffee Beans
Melting Chocolate Wafers
In a small bowl, whisk together hot water and coffee granules, until they dissolve. Once cooled, stir in coconut sugar, coconut oil, vanilla and buttermilk.
In a large bowl, whisk together Flourish Chocolate Protein Pancake Mix, coconut flour, baking powder, baking soda and salt.
Pour wet mixture into dry mixture. Fold together until combined but still a little lumpy, do not over mix. Fold chocolate chips into batter until incorporated.
Line a hot griddle, or large pan over medium heat, with a thin coating of high-heat cooking oil. Using a 1/4-cup measuring cup, scoop batter onto the hot griddle, keeping at least an inch between pancakes. You may need to spread the batter out a little into a circle shape.
Cook for 2-3 minutes, or until there are no new bubbles and the edges start to brown lightly, then carefully flip pancakes. Cook for another 2 minutes, and place pancakes on plates. Repeat until the rest of the batter is used up. While the pancakes are cooking, make chocolate sauce.
After pancakes are done cooking, stack 'em and drizzle with your favourite sauce (we love chocolate sauce) and enjoy!
Melt the chocolate wafers in a small/medium microwave-safe bowl, stirring every 15 seconds until the chocolate is completely melted.
Place a spoonful of coffee or espresso beans in the chocolate and coat, removing each one with a fork and letting the excess chocolate drip off.
Place on wax paper and then put them in the fridge for up to 30 minutes to harden.
Sprinkle on top of pancakes for an added boost of caffeine.