The dried cranberry pieces add some nice bursts of juiciness and sweetness. But the dark chocolate is really what I was after when I put these pancakes together. Dark chocolate is good for you, right? Of course it is, especially in moderation! I recommend buying and eating small amounts of minimally processed dark chocolate with a cacao content of at least 70%. This type of chocolate contains the most powerful antioxidants and the least amount of sugar. Thankfully, there are a lot of chocolate brands today that offer options that fits this 70% minimum suggestion. The higher the percentage, the greater the potential health benefits of dark chocolate. I broke up a Bakers 100% Cacao Premium Baking Bar, but you can definitely use a smaller percentage if you don’t like it that bitter.
These pancakes are incredibly easy. Simply mix the wet ingredients and then add the dry ingredients. Add the dried cranberries and dark chocolate and fold gently. Pour onto a hot griddle or skillet and enjoy!
These pancakes are 100% gluten-free thanks to Honeyville’s blanched almond flour. I also added some flaxseed meal for extra fiber and protein. Baking powder was added to give the pancakes a little lift. You could add protein powder if you wanted too!
You will fall in love with this recipe! It’s bursting with flavor in every slice, and is moist due to the 2 eggs and almond milk. You can serve these pancakes plain, sprinkled with powdered sugar, or drizzled with maple syrup, honey, or agave. You can’t go wrong any way you serve them.
Yield: 12 pancakes
- 1-3/4 cups Honeyville blanched almond flour (buy here)
- 1/2 Tbsp flaxseed meal
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs lightly beaten
- 1 tsp vanilla extract
- 3/4 c almond milk
- 1.5 oz dark chocolate, chopped (I used Bakers 100% Cacao Premium Baking Bar, but use a smaller percentage if you don’t like it that bitter)
- 1/2 c dried cranberries
- In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
- Add the almond flour, flaxseed meal, salt, and baking powder. Mix until smooth. Add cranberries and chopped up chocolate
- Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
- Measure out ¼ cup of batter and pour into the skillet.
- Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
- Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
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Hi, I’m Marisa Christensen! A certified personal trainer and soon-to-be Registered Dietitian Nutritionist (RDN). I’m a lover of health, wellness, travel, and happiness sharing my tips and tricks for a balanced lifestyle, and affordable travels. I provide nutrition and fitness services while inspiring you to eat happy, and live fully.