Chocolate Almond Pancakes with Pomegranate

Pancakes with melted chocolate, almonds and pomegranate? These delicious flap jacks are straight out of a menu from Heaven. With pancake Tuesday (AKA Shrove Tuesday) coming up on February 13th (ONE WEEK AWAY!!!), these are perfect for breakfast, lunch or dinner on that day. So, what are you waiting for? Get your shrove on early and start making these pancakes! FYI - this would also be an awesome waffle batter.

How to make these? Well it's quite simple. Just refer to the following ingredients and steps:

Pancake batter consisted of -

• 1/4 cup white flour or gluten free flour
• 1/4 cup almond flour 
• 3/4 cup of soy milk or any other dairy free substitute (almond, coconut, etc.)
• 3 TBSP almond meal 
• 2 tsp vanilla extract 
• 1 tsp baking powder 

Mix all of the above ingredients together. I always add 1/2 cup of the soy milk first, and then add remaining amount. I think I prefer to do that so I control the consistency of the batter. It shouldn't be too thick or too runny; however, when I made this recipe, 3/4 cup of soy milk was the perfect amount. :) If you are not planning on making the chocolate sauce, feel free to add 1 TBSP of maple syrup to the pancake batter. I didn't add any extra sugar because the chocolate sauce is sweet enough. 

For the chocolate sauce I used 3 TBSP Vegan chocolate chips & 1/4 tsp coconut oil. To melt the chocolate I have an old egg poaching pan that my Sister gave to me that I've never used until now. But you can also melt the chocolate chips &coconut oil in a bowl over a pot with boiling water on the stove. If you are using the latter method, be careful and make sure that the bowls rounded bottom fits in the pot without much wobbling; it should be sturdy. I suppose you could also melt it in the microwave as well, just be careful that it's on a lower power setting and it doesn't burn. I have not done it this way, so I cannot provide my expertise on the microwave technique. But which ever method you use, the yummy chocolate sauce will be done once all the chocolate chips have melted and formed a sauce. 

To cook the pancakes heat a frying pan up by melting Vegan butter in it, or spray with oil prior to heating. Add 1/4 cup of the batter at a time and cook on medium  - low heat (depending on how crazy hot your stove burner gets). Cook each side between 2 - 3 minutes. Indication to make the initial flap jack flip would be that there are visible bubbles starting to form at the top. Between each pancake you may have to add more Vegan butter or spray to prevent sticking. 

Once pancakes are done serve on plate and top with chocolate sauce, pomegranate and raw almonds. If you do not have pomegranate, you can use a different fruit, such as; raspberries, blueberries, cherries, or strawberries. Whatever fruit you use, the end result will be the same; delicious AF. 

This makes 1 - 2 servings. If you are cooking for more people, just multiply the ingredients by the # of persons that you're making these pancakes for. 

ENJOY!! 

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