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Fluffy bittersweet pancakes with a syrup that should be poured on everything and mocha-dusted pecans

Serves 2, Makes 6 small pancakes


For the Pancakes:

1c gluten-free flour

2tbsp brown sugar

2tbsp cornstarch

1tbsp baking powder

1/4tsp salt

1/2c almond milk

1/2c cold brewed coffee

1 egg

2tbsp canola oil

1/2tsp vanilla

Canola oil, to cook


For the Espresso Syrup:

1/4 c maple syrup

1tbsp instant espresso powder


For the Mocha Pecans:

1/2c whole pecans

2tsp cocoa powder

1tsp instant espresso powder

2tsp powdered sugar


For the pancakes, in a large bowl combine flour through baking powder. In a separate smaller bowl, combine almond milk through vanilla. Mix the wet ingredients into the dry ingredients. Heat a large skillet over medium heat and drizzle with canola oil. Spoon some batter onto the pan and wait until bubbly before flipping. Cook other side until golden brown.  Cook 3 4-5"  pancakes at a time, this should make 6 total pancakes.


Heat up the maple syrup and espresso in a small pan over medium-low heat until warmed through and fully combined.


In a small bowl, toss together cocoa powder, espresso powder, and powdered sugar. And a small dry pan over medium heat, toast pecans until just beginning to brown, then put right into cocoa mixture and toss until coated. 


To serve, stack three pancakes, topped with pecans and drizzle with syrup.

Lay pancakes in a single layer on baking sheet and freeze until solid. Transfer to ziplock or sealable Tupperware for up to two weeks.