CHOCOLATE ALMOND PANCAKES
These pancakes are light and fluffy, yet slightly crunchy. They're so sinfully delicious and sweet that they could easily be served for dessert.
105g FlapJacked Buttermilk Protein Pancake Mix
10g pure cocoa powder the darker the better
1 tsp coconut sugar or brown sugar
62g almond butter
280ml fat free milk or milk substitute
(Optional) 30g dark chopped chocolate chips
Serving size: 2 pancakes
In a medium sized bowl combine the dry ingredients: FlapJacked buttermilk pancake mix and cocoa powder. Add all other ingredients except for the chopped dark chocolate chips and mix well. Let sit for 3 - 5 minutes while you turn the griddle onto low heat. The batter will thicken as it sits. Use a 60ml measuring cup to pour batter into 8 pancakes (we had to do this in two batches). Let the mixture cook until no more bubbles are forming in the centre and the edges look dry. Flip over and cook the other side until golden brown. This will take about 3 minutes per side. Serve with or without sprinkled chocolate chips. ENJOY !