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Start off the week right with these decadent, dairy-free, homemade Double Chocolate Pancakes! They’re perfect for a crowd, too, so invite your neighbors!
Monday, we celebrated and remembered Pop’s life. He passed away last Thursday evening at the age of 85, and a large portion of our family descended upon Georgia to lay him to rest.
One of my favorite memories of my Pop, other than asking endless questions while he worked pewter in his workshop and at various art festivals around the South, was the pancakes he would whip up whenever we visited.
Apparently, even as a child, I was on a trajectory to start a food blog…
My Pop’s pancakes were delicious, and we always ate them at least once when we visited his and Granny’s Georgia home during my childhood. And I always drooled over them when we were discussing breakfast because, well, they were amazingly fluffy with a crispy edge and all kinds of perfection when drizzled with some maple syrup. Granny finally revealed the secret of Pop’s pancakes to me in recent years, and it’s so simple, yet profound.
Pop’s love of food and being in the kitchen has passed down through the generations, and I’m happy to share a recipe that I think he would have loved this morning.
So today, as my heart is still with my family and remembering my grandfather, I thought it would be fitting to share a pancake recipe.
These Double Chocolate Pancakes aren’t in competition with my Pop’s. Nothing can top Pop’s pancakes, in my opinion, but they do celebrate what I love in a breakfast — decadence that means you don’t need to eat the whole batch because the food is so rich and flavorful.
Here’s how you can make your own:
Double Chocolate Pancakes
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cup dark chocolate almond milk
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut oil
- 1/2 cup dark chocolate chips
- In a medium-sized bowl, combine the dry ingredients -- flour, baking powder, baking soda and salt -- and whisk together. Set aside.
- In a large bowl, combine the wet ingredients -- dark chocolate almond milk, eggs, vanilla extract and coconut oil -- and whisk until incorporated.
- Pour the dry ingredients into the wet ingredients, stirring until just combined. Set aside, and let rest for 5-10 minutes.
- While the batter is resting, heat a skillet over medium-high heat. Grease the pan with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready, and sprinkle a few chocolate chips on the top of each pancake.
- Flip each pancake when several bubbles have formed on the surface, and cook through.
- Enjoy warm! (And if you're feeling really decadent, add a pat of butter or margerine and some syrup!)