Why is it that whenever I have dinner alone I have a tendency to make pancakes? I don’t understand. I used to not care about pancakes in the slightest. I was always a waffle girl, but I’ve probably made more pancakes in the last six months than I’ve ever eaten in my life. I never cease to amaze myself. As usual, I stayed far away from maple syrup to top them. I’m weird like that.

Inspiration: Chocolate Covered Katie

Ingredients

1/4 cup spelt flour

1/4 teaspoon baking powder

1 tablespoon cocoa powder

1 tablespoon sucunat [or sweetener of choice]

pinch of salt

pinch of espresso powder

1 1/2 tablespoons coconut oil

1 teaspoon vanilla extract

5 tablespoons almond milk

Preparation

Whisk together dry ingredients in a mixing bowl. Add in the wet ingredients and whisk until most of the lumps are gone. Heat a skillet on medium. Spray the skillet with oil. Drop batter by the tablespoon to yield silver-dollar sized pancakes. These cook quickly. Almost immediately you’ll start to see bubbles in the middle of the batter and the edges dry. Flip when that happens. Once the other side stops sizzling, it’s done! Top how you so choose!