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Mocha Spice Pancakes

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  • Author: Annie
  • Yield: 16 1x


Like eating cake for breakfast! Spicy, fluffy mocha spice pancakes that are dairy- and oil-free.




  • 1/2 cups whole wheat pastry flour
  • 1/2 cup almond meal
  • 2 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. Dandy Blend or Cafix (powdered herbal coffee substitute)
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1 large very ripe banana, mashed
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. flaxseed meal + 6 Tbsp. water (whisk together and then let sit for a few minutes)
  • 2 cups almond milk
  • 1/4 cup pure maple sugar
  • 1/4 cup cacao nibs
  • 1 Tbsp. crystallized ginger, chopped
  • toasted pecans, optional

Simple Syrup

  • 1/4 cup pure maple syrup
  • 1/2 tsp. Dandy Blend (or instant espresso powder, a dash of strong coffee or a few drops of coffee flavoring)
  • dash cinnamon


Make the pancakes

  1. In a large bowl whisk together the flour, almond meal, cocoa, Dandy Blend, baking powder, baking soda, spices and salt. In a smaller bowl, combine the banana, vanilla extract, nut milk, maple sugar and flaxseed meal. Stir in the cacao nibs and the crystallized ginger.
  2. Pour the wet ingredients into the dry and stir until just combined. Let the batter sit for about 15 minutes.
  3. Ladle big spoonfuls of the batter onto a hot griddle that has been lightly spritzed with cooking oil. Cook until bubbles appear on the surface of the cake, carefully flip, and cook for a few minutes. Keep cooked pancakes in a warm oven (along with your plates) while you cook the remaining batter.

Make the syrup

  1. In a small saucepan, combine the maple syrup, Dandy Blend and cinnamon and heat until toasty hot.
  2. Serve pancakes with chopped pecans and the syrup.