COFFEE PANCAKES WITH ESPRESSO SYRUP & PECANS
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
1tbsp baking powder
1/2c almond milk
1/2c cold brewed coffee
2tbsp canola oil
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.