Ingredients
Scale
- 1 cup all purpose flour
- 1/2 cup super fine almond flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- Pinch of salt
- 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup International Delight® Almond Joy™ coffee creamer
- Sliced almonds
- 2 tablespoons melted butter or vegetable oil*
- Optional toppings: chocolate chips, chocolate syrup
Instructions
- Whisk together all the dry ingredients and set them aside.
- Beat together the eggs, melted butter or oil, International Delight® Almond Joy coffee creamer and vanilla.
- Whisk into the dry ingredients into the wet ingredients.
- Allow the batter to rest for 10 minutes, while you preheat your griddle to medium-high. If you have an electric griddle, set it to 350°F. Grease the griddle.
- Pour about 3 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
- Turn the pancakes over and cook for an additional 1 to 2 minutes, until brown.
- Serve pancakes hot, with your favorite toppings: sliced almonds, chocolate chips, chocolate syrup, or honey.
- Yield: 10 to 12 pancakes.