If you’re like me, then you probably adore pancakes. There’s nothing better than the fluffy goodness that comes in this syrup-coated package. Well… except that syrup-coated package with delectable morsels of chocolate scattered throughout each pancake.
Now the reason I chose this specific recipe to be a part of my first blog post is because pancakes were some of the first things I learned how to cook (not including sandwiches and cereal, of course). It was also the first successful thing I cooked, since I started with crêpes and woefully burned those…
Anyways, this recipe holds a place near and dear to my heart because it’s my personal “grown-up” version of what brought me to cooking in the first place. It also is great for those who grew to be lactose-intolerant over the years like I have, as the butter can easily be substituted out for various oils.
I’ll share with you all the fun little steps throughout the process, but this is a fairly straightforward recipe for those who want to skip straight to the fun stuff:
Step-by-Step Instructions
Gather all your ingredients. Organization keeps your kitchen clean so you don’t have to later on!
Mix the dry ingredients in a large bowl (flour, sugar, baking powder, salt). Mix the wet ingredients in a medium bowl (almond milk, eggs, butter, vanilla extract).
Slowly add the wet ingredients to the dry ingredients. Bring on the chocolate!
Ladle the batter onto the pan depending on the size you like your pancakes. When bubbles form, you’ll know when it’s time to flip –>
Voilà! Your perfect Chocolate Almond Pancakes to share (or not to share)! Top with your personal choice of chocolate, almonds, whipped cream, and syrup!
P.S. Brew up some coffee with almond creamer or get fancy like me with an almond milk latte for a match made in heaven!
A fluffy and delicious way to start your day off right!
- 1 c All-purpose Flour
- 1/8 c Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 c Almond Milk (can substitute with buttermilk or other alternative milks)
- 2 Eggs
- 3 tbsp Butter (melted)
- 1 tsp Vanilla Extract
- 1/4 c Semi-sweet Chocolate (chunks or chips)*
- 1/8 c Almonds (slivered)
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Mix the all-purpose flour, sugar, baking powder, and salt in a large bowl.
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Stir together the almond milk (or alternative milk), eggs, melted butter, and vanilla extract in a medium bowl.
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Slowly add the wet ingredients to the dry ingredients a little at a time until well combined.
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Add your choice of chocolate to the pancake batter.
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Ladle the pancakes onto a small nonstick skillet set on medium heat or a griddle, preparing to flip when bubbles have formed on the surface of the pancakes (~30 seconds). Once flipped, the other side should only take ~15 seconds to cook.
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Stack the pancakes to your heart’s desire and top with slivered almonds! Whipped cream and maple syrup are preferred, but optional.
- Can replace semi-sweet with dark chocolate, milk chocolate, or white chocolate.
