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CHOCOLATE ALMOND PAN CAKE

chocolate-almond-pan-cake

INGREDIENTS:

DIRECTIONS:

  1. For chocolate cream, microwave chocolate chips in a small glass bowl for about 1 minute, mix in almond milk, almond butter, and vanilla, until smooth. Refrigerate for 30 minutes.
  2. In a small bowl, beat eggs, almond milk, melted coconut oil, vanilla, almond extract and sugar until smooth.
  3. In a medium bowl, mix all purpose flour, almond flour, baking powder and salt. Add liquid ingredients to flour, mix well.
  4. Put a half (about 1/2 cup +) of the batter into a lightly oiled and medium heated 7-inch nonstick skillet. Cook for 2-3 minutes on each side. Repeat with the second pancake. Cool to a room temperature.
  5. Spread half of the chocolate cream on each pancake, and put them together. Arrange sliced almonds on top of the cake. Keep refrigerated. Serve at room temperature.

Recipe posted 5.6.2015 © BreakfastMagic.com