German Chocolate Pancakes
Servings: 4
Calories: 613kcal
Ingredients
For Pancakes:
- 1 1/2 cups whole wheat flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1 banana mashed
- 1 1/4 cups coconut milk
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 3 Tbsp maple syrup
For Date Syrup:
- 3/4 cup Medjool dates soft or softened and pitted
- 3 Tbsp almond butter
- 1 tsp pure vanilla extract
- pinch sea salt
- 1/3 cup water
- 1/3 cup shredded coconut
- 1/4 cup pecans chopped
- mini chocolate chips optional
Instructions
- In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside.
- Heat a large non-stick pan over medium heat. Pour batter by 1/4-cupfuls onto the hot pan to form pancakes and cook for 2-3 minutes per side. Keep the pancakes hot in a preheated oven at "warm" (appr. 110 degrees)
- To make the topping, combine the dates, almond butter, vanilla, salt, and water in a blender until smooth. Add more water if needed to get to a creamy pourable consistency. Stir in coconut and walnuts.
- Serve the pancakes drizzled with the date syrup.
Notes
*Note: If you do not have a non-stick pan, and don't mind these not being oil free, go ahead and use a little coconut oil when cooking them to prevent sticking.
Nutrition
Serving: 3pancakes | Calories: 613kcal | Carbohydrates: 83g | Protein: 13g | Fat: 31g | Saturated Fat: 17g | Sodium: 183mg | Potassium: 1125mg | Fiber: 11g | Sugar: 36g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 6mg
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