Olive Oil Pancakes with Dark Chocolate

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If you are a chocolate lover the combination of Olive Oil and Dark Chocolate will be your new favorite, did I mention they are made with almond flour so they are gluten free and healthy for you. Honey works best with the Olive oil as a syrup but you are welcomed to use maple as well.

Serves 6-8

2 cups of Almond Flour

4 eggs

3 tablespoons of Honey

4 tablespoons of Extra Virgin Olive Oil

2 teaspoons of Baking Powder

1 teaspoons of vanilla extract

1/2 teaspoon of sea salt

1/2 cup of 70% Dark Chocolate pieces


Skillet Pancakes

Preheat a skillet over medium-low heat on the stove.

In a bowl whisk the eggs, honey and olive oil, add the almond flour, baking powder, vanilla, and salt in a large bowl. Gently stir in the dark chocolate pieces, the batter will be a little thicker than traditional pancake batter if too thick add a tablespoon of water.

Grease the preheated skillet with olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet about scant 1/4 cup. Use a spatula to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick.

When the bubbles start to form and edges are brown bottom feels sturdy enough to flip (about 3 to 4 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.

Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 10-12 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with Honey!