Breakfast of Champions

Wow, watching Olympians compete sure does make me ravenous!  In honor of our mighty athletes, this morning I whipped up an extra special, extra large breakfast to fuel hubby and me on our morning run.  
Pancakes are my in my usual weekend repertoire, but today, I wanted something especially decadent.  Presenting....Almond Joy Cakes!  The nuttiness of almond flour combined with the richness of coconut milk and chocolate chips proved to be the ultimate Saturday morning treat.  

1 cup AP flour
1/2 cup almond flour
3 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon sugar
1/2 cup coconut milk
3/4 cup whole milk
1/4 non-fat Greek yogurt
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. Make a well in the center and pour in the milk, coconut milk, egg, yogurt and melted butter; mix until smooth.
3. Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter into the griddle, using a standard size ice cream scoop for each pancake. Brown on both sides and serve hot. Yields about 6-8 pancakes.
4.  Top with the real deal maple syrup, not that corn syrupy goop!  Serve with a large glass of milk and a pipping hot cup of coffee.  

1 comment:

  1. I LOVE anything chocolaty and coconutty!

    These Almond Joy hotcakes were sooooo good!
    Everyone asked for one . . . more!


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