Almond Joy Pancakes

My friends, I bring to you another pancake...except, it's not just another pancake. They are fluffy, chocolatey, whole wheat Almond Joy Pancakes with plenty of chocolate chips, shredded coconut, and sliced almonds. Breakfast from the Heavens. These are made with quality ingredients too including unsweetened organic coconut, almond milk and oh so wonderful coconut oil - definitely a healthier pancake if you ask me!

Before I moved in with my husband {then fiance}, I lived in a quaint neighborhood with THE MOST AMAZING breakfast cafe in all of the land. I'm not exaggerating which I sometimes tend to do. It's called Real Food Cafe for anyone who wants to visit {you'll thank me later}. This little hole in the wall serves up breakfast and lunch with fresh ingredients and portions the size of my face. This is where I first met the Almond Joy Pancake - and a hefty stack of 3 with the edges hanging off the plate none-the-less! Pancakes for days! They're everything you would imagine them to be, multiplied by 10 {still not exaggerating}.

I don't tend to eat a lot of starchy carbs and gluten, but weekends {and pancakes} are occasional exceptions. Plus, I don't feel as guilty when I'm using wholesome ingredients.

This is the same shredded organic unsweetened coconut I buy. I use it in oatmeal, baked goods, energy bites, yogurt bowls, yaddi yadda. It's so good and coconut has so many wonderful health benefits! Definitely better than the sugary shredded coconut in the baking aisle!

Almond Joy Pancake Recipe

Ingredients

• 1 1/2 cups whole wheat flour

• 1 1/2 cups almond milk

• 1 tbsp baking powder

• 3 tbsp coconut palm sugar

• 2 eggs

• 1/4 cup shredded unsweetened coconut

• 1/4 tsp almond extract

• 3 tbsp coconut oil melted + 1/2 tbsp for greasing griddle

• 1/2 cup dark chocolate chips

• almonds for topping

• extra shredded coconut for topping

Instructions

1. Preheat griddle to 350* or warm a large skillet over medium heat

2. Mix together all ingredients aside from 1/2 tbsp coconut oil

3. Grease griddle or pan with remaining coconut oil

4. Use 1/4 measuring cup to pour batter

5. Sprinkle with chocolate chips before flipping (if you didn't mix them into better) I like to sprinkle them myself so I can control how many each pancake gets as sometimes they sink to the bottom of the batter.

6. Flip when edges are golden brown and they start to bubble

7. Top with shredded coconut, sliced almonds, and maple syrup (optional)

Notes: I added a splash more milk to thin the batter. Use your discretion depending on the fluffy-ness you desire. Mine were perfect with about 1-2 tbsp more almond milk.

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It takes a lot of willpower to photograph warm pancakes dripping in maple syrup. A LOT. So without hesitation my husband and I dove right into to the pile. Mmmmmmmmm.

I took a quick photo before we scraped the plate clean...

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