1/4 cup unsweetened almond milk, at room temperature
1 tablespoon natural raw sugar (optional)
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract (optional)
3 tablespoons virgin coconut oil, melted
2 teaspoons virgin coconut oil for cooking
sliced almonds for topping (optional)
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.
In a small bowl, beat eggs, almond milk, melted coconut oil, vanilla, almond extract and sugar until smooth.
In a medium bowl, mix all purpose flour, almond flour, baking powder and salt.
Add liquid ingredients to flour, mix well.
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.
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.