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.  

Ingredients:

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

Directions

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.