These sweet Chocolate Almond Pancakes are the perfect brunch treat! Chocolate and almond are a match made in heaven!
Chocolate and almond are best friends, so these Chocolate Almond Pancakes have the perfect combination of flavors.
For the almond flavor I used almond extract and super fine almond flour. Then I added sliced almonds and cacao nibs for some crunch.
The cacao nibs balance out the sweetness of the pancakes because they are slightly bitter. You could also top the pancakes with chocolate chips.
Top these pancakes with your favorite topping like fresh fruit, nuts, or nut butter. I enjoyed mine with fresh raspberries and almond butter the second time around.
Chocolate Chip Pancakes are another fun pancake recipe to sneak some chocolate in.
Another recipe to try is my Vegan Chocolate Almond Creamer recipe.
- Gluten-free all-purpose flour: I used gluten-free all purpose baking flour. Use your favorite.
- Superfine almond flour: Make sure to get the superfine almond flour. You don't want almond meal because it contains the skins of the almonds and has a coarse texture.
- Baking powder: Makes the pancakes light and fluffy.
- Cacao powder: Adds chocolaty flavor. You could also use cocoa powder.
- Flax meal: Acts as a binder. You could also use ground chia seeds.
- Salt: Enhances sweetness.
- Agave syrup: Adds sweetness. You could also use maple syrup.
- Vanilla extract: Enhances flavors.
- Almond extract: Adds a fruity flavor. You could leave it out.
- Almond milk: I used unsweetened almond milk. You could use plain or vanilla almond milk, soy milk, oat milk or another non-dairy milk.
- Coconut oil: For cooking the pancakes. You could also use vegan butter.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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- Mix the dry ingredients in a medium bowl.
- Add the wet ingredients. Whisk to combine.
- Add coconut oil to a large skillet. Heat on high heat.
- Pour a few tablespoonfuls of the batter onto the skillet. Repeat with 1 -2 more pancakes depending on the size of your pan. Cook until bubbles form, flip, and cook the other side.
Store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.
❄️ Can I Freeze Them?
Yes, you can. Freezing and reheating them doesn't change their taste or texture.
Just make sure to separate the pancakes with plastic wrap or parchment paper so they don't stick together.
- Even if you are using a nonstick skillet you will still want to use coconut oil or vegan butter. It will help the pancakes from sticking and it adds flavor.
- If using almond extract, taste after ¼ teaspoon to see if that's enough for you. Some people find the flavor to be a bit strong. You can also leave it out.
🥞 Other Pancake Recipes
Chocolate pancakes with a hint of almond, yes, please! Any excuse to have some chocolate for breakfast, am I right?
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Chocolate Almond Pancakes
- 1 cup gluten free all purpose flour
- ½ cup super fine almond flour
- 1 teaspoon baking powder
- 2 tablespoons cacao or cocoa powder
- 1 tablespoon flax meal (ground flax seeds)
- Pinch of salt
- 2 tablespoons agave syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup unsweetened vanilla or plain almond milk
- Coconut oil
- Slivered almonds
- Cacao nibs
- Mix gluten free all purpose flour, almond flour, baking powder, cacao powder, flax meal, and salt.
- Add agave syrup, vanilla extract, almond extract, and vanilla almond milk.
- Melt coconut oil on a cast iron skillet or griddle over medium heat. Ladle a few tablespoonfuls of batter onto skillet. Make 1 or two more, depending upon the size of your skillet. Cook until bubbles appear and the undersides have browned. Flip and cook the other side.
- Repeat with the remaining batter, adding more coconut oil as needed.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.