A couple of years ago I posted my recipe for Pumpkin Spice Latte Pancakes for One, and I’m back now with another coffee house-inspired stack of ‘cakes.
I’ve actually never had a café mocha before, but how could chocolate-infused coffee be anything other than fantastic? The two ingredients go beautifully well together, and coffee is often incorporated into chocolate desserts to bring out the flavor.
Although these pancakes do call for both espresso powder and brewed coffee, the coffee flavor is subtle… allowing the cocoa flavor to shine.
A tall stack of these fluffy pancakes were just what the doctor ordered after a wakeful night with Lily. Comfort food with a caffeine perk that isn’t loaded with sugar & that fueled me through a morning of chasing around a mobile 9 month old? I’ll take it!
Café Mocha Pancakes for One
Prep Time: 5 minutes
Cook Time: 3 minutes
Ingredients (1 serving)
- 1/2 cup whole wheat pastry flour
- 2 tsp cane sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch salt
- 1 1/2 Tbsp unsweetened cocoa powder + extra for garnish, optional
- 1/4 tsp instant espresso powder
- 2 Tbsp buttermilk powder (see starred explanation, below)
- 1 egg white
- tiny splash pure vanilla extract
- 1/4 cup brewed coffee
- 1/4 cup water
- 1/2 tsp butter
In a medium mixing bowl, whisk together the flour, cane sugar, baking powder, baking soda, salt, espresso powder, and buttermilk powder.
In a large mixing bowl, whisk together the egg white, vanilla extract, coffee, and water.
Stir dry ingredients into the wet just until moistened. Set aside to rest.
Heat a large nonstick skillet or griddle over medium heat. Melt butter on griddle or skillet.
When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until done.
Place a spoonful of cocoa powder into a fine mesh sieve and dust over top of the pancakes, if desired.
*You’ll notice in the ingredient list that I used buttermilk powder rather than regular buttermilk; I did not do this to frustrate you! My standard pancakes-for-one recipe calls for 1/2 cup of buttermilk, but I knew I wanted to use brewed coffee as part of the liquid for these particular ‘cakes. I suppose you could use 1/4 cup coffee and 1/4 cup buttermilk, but then you would be sacrificing some of that tangy buttermilk flavor that I so love in pancakes.The way buttermilk powder works is as follows: to replace 1/2 cup of buttermilk in a recipe, add 2 Tbsp buttermilk powder to the dry ingredients, and 1/2 cup water to the wet ingredients. Therefore, in this recipe, I still used the amount of buttermilk powder to equal 1/2 cup of buttermilk, but I was also able to use coffee in the liquid ingredients.