Breakfast is usually pretty boring around my house. Mostly because my husband and I are up early and hit the snooze button until the absolute last minute. During the weekday, it typically consists of eggs or a breakfast protein smoothie. But, during the weekend, I like to go all out for breakfast. Pancakes, crepes, breakfast sandwiches, or veggie omelets. This weekend, nothing sounded better than the mixture of sweet and tart. And what better holiday mixture than cranberries, dark chocolate, and syrup?!
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, 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 bite, and is moist due to the 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 anyway you serve them.
Dark Chocolate Cranberry, Almond Flour Pancakes | Gluten Free
Yield: 12 pancakes
- 1 & 3/4 cups almond flour
- 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 cup 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.