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
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
Coconut butter (homemade version here)
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!