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
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.