These pancakes are light and fluffy- yet slightly crunchy. They're so sinfully delicious and sweet that they could easily be served for dessert!
INGREDIENTS 1 cup FlapJacked Buttermilk Protein Pancake Mix 1 tbsp pure cocoa powder (the darker the better) 1 tsp coconut sugar (or brown sugar) 1/4 cup almond butter (We use Justin's) 1-1/4 cup fat free milk (or milk substitute) (optional) 2 tbsp dark chopped chocolate chips
INSTRUCTIONS In a medium-sized bowl, combine dry ingredients (FlapJacked Buttermilk Pancake mix and cocoa powder). Add all other ingredients (except the chopped dark chocolate) and mix well. Let sit 3-5 minutes while you turn griddle onto low heat (275 - 285 degrees). (The batter will thicken as it sits.) Use a 1/4 measuring cup to pour batter into 8 pancakes (we had to do this in two batches). Let cook until no more bubbles are forming in the center and the edges look dry. Flip and cook other side until golden brown (about 3 minutes per side). Enjoy with or without sprinkled chopped chocolate. ENJOY!