Chocolate Pancakes with Chocolate Truffle Sauce

Cook Time:





Serves Up To:



Nutrition Information

Total Fat19g
Total Carbohydrates47g
Dietary Fiber3g


  • 2 egg yolks

  • 2 egg whites whipped

  • 3 tablespoons honey

  • 1 1/3 cups Almond Breeze Shelf-Stable Unsweetened Chocolate almondmilk

  • 3 tablespoons melted butter

  • 1 teaspoon vanilla extract

  • 1 1/2 cups traditional or almond flour

  • 1/4 cup cocoa powder

  • 2 1/2 teaspoons baking powder

  • 3 1/2 oz finely chopped chocolate

  • 1 tablespoon butter

  • 1(10oz) bag dark chocolate chips

  • 2/3 cup Almond Breeze Shelf-Stable Unsweetened Chocolate almondmilk

  • 2 tablespoons butter

  • 1 teaspoon vanilla extract


  1. 1

    In a large bowl, mix together yolks and sugar, while still whisking, add almondmilk. Carefully fold in whipped egg whites. Add and mix the melted butter and the vanilla.

  2. 2

    In another large bowl, mix the sieved flour, cocoa powder, and the baking powder. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes

  3. 3

    Place chocolate chips, 2/3 cups unsweetened chocolate almondmilk, 2 tablespoons butter, and 1 teaspoon vanilla extract in a medium saucepan. Cook over very low heat for 5 to 10 minutes, stirring frequently, until chocolate chips are melted.

  4. 4

    Over low to medium heat, pour ¼ cup of pancake batter on a well-oiled pan. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.

  5. 5

    When the pancakes are ready, pour the chocolate truffle sauce on top. NOTE: If the chocolate truffle sauce has hardened while you were making the pancakes, you can microwave it for 15-20 seconds. Garnish with raspberries if desired.

Made with these products:

Shelf Stable Unsweetened Chocolate Almondmilk Photo

Shelf Stable Unsweetened Chocolate Almondmilk

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