Chocolate Pancakes with Chocolate Truffle Sauce
Prep Time
40
Minutes
Cook Time
40
Minutes
Difficulty
Medium
Serves Up To
6
Servings
Nutrition Information
Total Fat | 19g |
---|---|
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 Unsweetened Chocolate Almondmilk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups 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 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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