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

Almond Joy or Mounds Pancakes

naturalnoshing

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

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Ingredients

  

• 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)

Instructions

 

• Preheat a griddle or large skillet over medium heat and grease with coconut oil (or butter/ghee but would not be dairy free).
• Add all ingredients to a blender and mix until smooth. I liked these thick and fluffy but for thinner pancakes, add more milk.
•  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.
• Top with coconut butter, cacao nibs and almond butter (or honey/agave/maple syrup) and serve