Name: Chocolate Pancakes with Chocolate Truffle Sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 egg yolks; 2 egg whites whipped; 3 tablespoons honey; 1 1/3 cups Almond Breeze Shelf-Stable Almond Breeze Shelf Stable Unsweetened Chocolate Almondmilk; 3 tablespoons melted butter; 1 teaspoon vanilla extract; 1 1/2 cups traditional or Blue Diamond Almond Flour; 1/4 cup cocoa powder; 2 1/2 teaspoons baking powder; 3 1/2 oz finely chopped chocolate; 1 tablespoon butter; 1(10oz) bag chocolate chips; 2/3 cup Almond Breeze Shelf-Stable Almond Breeze Shelf Stable Unsweetened Chocolate Almondmilk; 2 tablespoons butter; 1 teaspoon vanilla extract

Directions

Chocolate Pancake Batter

Step 1 complete
In a large bowl, mix together yolks and sugar, while still whisking, add almondmilk. Carefully fold in whipped egg whites. Add and mix the melted butter and the vanilla.
Step 2 complete
In another large bowl, mix the sieved flour, cocoa powder, and the baking powder. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes

Chocolate Truffle Sauce

Step 3 complete
Place chocolate chips, 2/3 cups unsweetened chocolate almondmilk, 2 tablespoons butter, and 1 teaspoon vanilla extract in a medium saucepan. Cook over very low heat for 5 to 10 minutes, stirring frequently, until chocolate chips are melted.
Step 4 complete
Over low to medium heat, pour ¼ cup of pancake batter on a well-oiled pan. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
Step 5 complete
When the pancakes are ready, pour the chocolate truffle sauce on top. NOTE: If the chocolate truffle sauce has hardened while you were making the pancakes, you can microwave it for 15-20 seconds. Garnish with raspberries if desired.