Paleo Mexican Hot Chocolate Pancakes with Salted Dulce de Leche

By Eat More Chocolate Team      

May 15, 2015

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They’re fluffy like classic pancakes and topped with my deceptively milk-free salted dulce de leche.

  • Prep: 1 hrs
  • Cook: 20 mins
  • 1 hrs

    20 mins

    1 hrs 20 mins



For the pancakes:

In a large bowl combine the almond meal, coconut flour, cocoa powder, cinnamon, cayenne pepper, baking powder and sea salt.

In a separate bowl combine the almond milk, eggs, maple syrup and vanilla extract.

Add the wet ingredients to the dry until well-combined. Let sit for 5 minutes so coconut flour can absorb the liquid.

Heat a large pan or pancake griddle to medium heat and melt coconut oil (about 1 tsp).

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

Flip and cook for 1-2 more minutes.

Repeat process until all pancake batter has been used.*

For the salted dulce de leche:

Strain dates and add to a food processor or blender.

Add in all other ingredients and blend on high until well combined. Add in more almond milk to thin out if you prefer a thinner consistency.


For the pancakes:

1 cup almond meal

3 T coconut flour

3 T unsweetened cocoa powder

1/2 tsp cinnamon

1/8 tsp cayenne pepper (more for spicier)

2 tsp paleo-friendly baking powder

1/4 tsp sea salt

1 cup unsweetened almond milk

2 eggs

2 T maple syrup

1 tsp vanilla extract

coconut oil for pan

For the salted dulce de leche:

1/2 cup dates (soaked in hot water for at least 1 hour)

1/4 cup unsweetened almond milk

1 tsp vanilla extract

1 tsp melted coconut oil

3/4 tsp sea salt