Almond Joy or Mounds Pancakes

Do you like those chocolate covered coconut “Mounds” or “Almond Joy” candy bars? If so, you are in for a healthy breakfast treat!

Who says you can’t have chocolate for breakfast? I say go ahead because these easy and delicious pancakes are packed with fiber, protein and healthy fats 🙂

A couple years ago, I couldn’t stand coconut but now, I love it in all forms. Coconut milk, coconut butter, flakes, flour, oil – it’s all delicious in my mind. I used a combination of coconut ingredients and cacao powder for a Mounds-inspired pancakes. Topping these off with almond butter makes them more like Almond Joy pancakes, so either way you have a delicious, decadent AND healthy breakfast!

I adapted this recipe from my grain-free pumpkin pancakes that were a hit. Don’t be alarmed by the beans in these pancakes, you can’t taste them and they make the cakes really moist!

Almond Joy Brownie Pancakes


2 eggs
3 Tbsp coconut milk (or other non-dairy milk)
3 Tbsp unsweetened applesauce
2 Tbsp cacao powder (or cocoa, or carob for different flavor) – I used extra dark
2 Tbsp coconut flour
1/2 cup cooked black beans (white beans or chickpeas could work here too)
3/4 tsp pure vanilla extract
1-2 Tbsp honey, agave or brown rice syrup
pinch of powdered stevia or 5-6 drops of liquid stevia (or to taste)
1 Tbsp coconut oil, butter or ghee + more for pan (use unrefined coconut oil for more coconut taste)
1/2 tsp baking powder
1/4 tsp baking soda
pinch of sea salt

For serving

Coconut butter (homemade version here)
coconut flakes
cacao nibs or chocolate chips or shavings
almond butter (for almond joy pancakes)


1. Preheat a griddle or large skillet over medium heat and grease with coconut oil (or butter/ghee but would not be dairy free).
2. Add all ingredients to a blender and mix until smooth. I liked these thick and fluffy but for thinner pancakes, add more milk.
3. Add several spoonfuls of batter to the pan and spread with the back of the spoon to 3-4 inches each, cooking three pancakes at a time. Cook until ready to flip (mine took about 2-3  minutes depending on thickness). Flip over until cooked through.
4.  Top with coconut butter, cacao nibs and almond butter (or honey/agave/maple syrup) and serve!


22 thoughts on “Almond Joy or Mounds Pancakes

  1. They look amazing! I saw the pictures and immediately went down to the ingredient list to see if I could make these for breakfast and as I went down the ingredient list I was so happy and then reached cooked black beans. Haha. I knew it was too good to be true! No delicious pancakes for me in the morning. No beans around here. I ate my first bean ever last week in the form of a deep dish cookie pie and I thought it was kind of revolting. Oh well. One day maybe I’ll grow to like them (and coconut!).

    • Awww, Erin, don’t let the black beans put you off, by all means! I’m almost certain that you won’t be able to tell that there are beans in the pancakes when you eat them. And if your brain complains about their presence, just close your eyes while making the batter, that way it won’t even know they’re in there! 😉

      I know I sure will give them a try! My, these babies look way too delicious to pass. And I just LOVE the fact that they call for black beans. I love things with beans!

      Awesome recipe, Nora. Can’t wait to try this one. Love that it’s completely grain free, too! I’ll be allowed to have them during Lent! (well, minus the honey, but I’m sure it’ll work…) Ooooooh, goodie!

      • Hey, I just saw that it said chickpeas! Since I bought chickpeas today, maybe I’ll try that instead of beans. I have to get used to one “strange” thing in my goodies before I can move on to another.

        Since you mentioned that these are grain free I’ll be making these when I do my grain free experiment. So they’ll be made at some point. Thanks for the recipe Nora. 🙂

    • hahaha you always make me smile Erin! I will have to come up with a no-bean version for you – especially since you are learning to like coconut flour 🙂 You can’t taste the beans in my opinion but I happen to LOVEEEEEEE beans so I may be a little biased…

  2. Speaking of chickpeas and funky stuff, I bought chickpea flour yesterday. I’m so pleased with myself. I just had to tell you and Sonia. 🙂

    I’m sure I’ll grow up one day and make this. After I make the butterscotch pudding, fudge, cheesecake…

    • You are too cute! Nice job on the chickpea flours – you go girl! What are you going to make with it? It can have a strong taste so I would use it in a dish with bold flavors for your first time, just sayin’ 🙂
      everyone has their thing so no worries! After all, I hear people’s taste buds change every 7 years, there is hope! hehe

      • It has a strong taste? That stinks. I wanted to make something… special… with it. We’ll see if it works out! I’m guessing not if it has a strong taste!

        My taste buds have never changed but I would greatly appreciate a change that allows me to love vegetables and healthy stuff and to dislike sweets. That would just be lovely. 🙂

      • Forget I said something 😦 I find it’s a stronger taste than say rice flour or almond flour that are much more neutral – like quinoa flour, you can taste it unless you mask it with another strong flavor or use it in a savory recipe. Socca (chickpea) pizza crust might work for you to ease into it?!? I’ve made brownies with chickpea flour before and had decent results but could still detect a mind taste…cooked chickpeas are more mild than the flour but don’t let it deter you — try it for yourself before listening to me, you might surprise yourself! 🙂
        In the meantime I’ll keep my fingers crossed for your tastebuds changing…

  3. May I ask a question? First I got to say that I am very excited I found your site! You have a bunch of amazing recipes, but here comes my question – do I have to add the beans? I cannot eat beans because of my pancreas, so is it a big deal? I would love to make those pancakes.

    • Hi Lenka! I am glad you found me too 🙂 You can make these pancakes without the beans but the consistency will be a bit different because the beans add moisture and fluffiness. Have you ever eaten almond flour or coconut flour pancakes? I’d be happy to send you some recipes I’ve made in the past!

  4. NORA! I just made these!!!! I have always dreamed of making black bean pancakes and have made a few batches, but never followed a recipe. THESE WERE AMAZING, THOUGH! I’ll be making them again 😀

  5. Pingback: A Yummy October | A Dash Of Meg

  6. Hi! I love these pancakes and have made them a couple of times. However, I am not able to flip them – it ends up falling apart and I have to just eat it as a crumble. Still tastes good but not in pancake form. I didn’t have any baking soda when I made them though, so that’s the only thing I left out – would that make a difference? Thanks!

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