Paleo German Black Forest Cherry Coconut Flour Pancakes with Almond Butter Drizzle
Discover our mouthwatering Paleo German Black Forest Cherry Coconut Flour Pancakes! Enjoy a fusion of traditional flavors with this unique dessert that combines the richness of black cherries and almond butter atop fluffy coconut flour pancakes. Savor every bite as you indulge in this irresistible, gluten-free treat!
Allergens
Eggs, Tree Nuts (Almond Butter)
Ingredients
- 1 cup coconut flour
- 4 large eggs
- 1/2 cup full
- fat coconut milk
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 3 tbsp unsweetened cocoa powder
- 1/4 cup black cherries, pitted and halved
- 3 tbsp almond butter
- 1 tbsp raw honey (optional)
- 2 tbsp coconut oil (for cooking)
Instructions
- In a large mixing bowl, whisk together the coconut flour, cocoa powder, salt, and vanilla extract until well combined.
- Gradually add in the eggs and coconut milk, stirring continuously to avoid lumps. Allow the batter to rest for 5 minutes, so it thickens up nicely.
- In a small saucepan over low heat, gently melt the almond butter with raw honey, if using, until smooth. Set aside.
- Preheat a non stick pan or griddle on medium heat. Add a small amount of coconut oil to coat the surface.
- Pour 1/4 cup of batter onto the preheated pan, spreading it into a circle with the back of a spoon. Cook for about 2 minutes until bubbles appear and the edges are set. Flip the pancake using a spatula and cook for another 2 minutes on the other side. Repeat for all pancakes.
- Top each pancake with black cherries and drizzle generously with the warm almond butter mixture.
- Serve immediately, garnished with additional cherries if desired.
Chef’s Insight
The key to perfect pancake fluffiness lies in the batter's resting time. Don't skip this step!
Notes
For a richer flavor, try soaking the almonds for the almond butter overnight. - Experiment with different types of berries to find your favorite combination.