Chocolate Pancakes with Chocolate Truffle Sauce
Cook Time:
40
Minutes
Difficulty:
Medium
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 19g |
|---|---|
| Cholesterol | 96mg |
| Sodium | 396mg |
| Potassium | 209mg |
| Total Carbohydrates | 47g |
|---|---|
| Dietary Fiber | 3g |
| Sugars | 20g |
| Protein | 7g |
Ingredients
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
Directions
- 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
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
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
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
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.
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