Actually, make that chocolate-covered and chocolate-filled cherry almond pancakes. Definitely for one, because there is NO WAY you’re going to let anyone even take a bite out of this stack of pure decadence.
Chocolate-cherry-almond is a flavor trifecta that doesn’t get nearly enough attention, in my humble opinion. The rich chocolate, juicy cherry, and crunchy almond combination is simply fabulous, and these pancakes are the perfect vehicle through which to enjoy it.
I’m a big proponent of being over-generous with pancake add-ins, so every single bite is packed full of flavor and texture.
Topping the fluffy stack of pancakes with a drippy chocolate-almond sauce seals the deal.
I’ve mentioned before that Trader Joe’s Cocoa Almond Spread is actually too sweet for me if eaten straight from the jar, so pairing the indulgent treat with other foods is necessary. For this sauce, I heat the spread with a bit of milk to create a syrup for finishing off the ‘cakes.
Many readers have asked me what my favorite pancakes-for-one recipe is. Well, effective immediately, the highest marks go to this stack; they definitely take the [pan]cake!
Chocolate-Covered Cherry Almond Pancakes for One
Prep Time: 10 minutes
Cook Time: 4 minutes
Keywords: fry breakfast cherries chocolate almonds summer
Ingredients (1 serving)
- 1/2 cup whole wheat pastry flour
- 1 tsp unrefined granulated sugar (such as evaporated cane juice)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1 egg white, preferably organic
- 1/2 cup well-shaken low fat buttermilk, preferably organic
- 1/4 tsp almond extract
- generous 1/2 cup halved pitted fresh cherries, preferably organic
- 2 Tbsp toasted sliced almonds
- 1 Tbsp grain-sweetened chocolate chips
- 1/2 tsp vegetable oil or butter
- 1 Tbsp Trader Joe’s Cocoa Almond Spread
- 1/2 Tbsp milk
In a medium mixing bowl, whisk together the flour through salt.
In a large mixing bowl, whisk together the egg white, buttermilk, and almond extract.
Stir dry ingredients into the wet just until moistened. Fold in chopped cherries, sliced almonds, and chocolate chips. Set aside to rest.
Heat oil or butter in a large nonstick skillet or griddle over medium/medium-low heat.
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 golden brown.
While pancakes are cooking, combine cocoa almond spread and milk in a small glass; microwave for 10 seconds and stir until smooth.
Serve pancakes topped with the chocolate almond “syrup”.
572.2 calories, 18.6 grams fat, 4.1 grams saturated fat, 11.9 grams fiber, 31.2 grams sugars, 18.9 grams protein