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Cacao is one of my favorite superfoods because it’s high in antioxidants, vitamins, minerals, and fiber, which all help to promote health in so many ways. My absolute favorite part of cacao is the magnesium in it! I find that I personally can get low in magnesium (hello leg cramps!!), but when I regularly eat raw cacao (not processed cocoa), then I never get cramps, and I also sleep amazing!
I got to connect with a wonderful woman name Karen Berrios and hear about her story of overcoming thyroid cancer. Because of cancer, she embarked on a journey towards her healthiest self yet. She started her own superfood brand www.shopkarenberrios.com where she sources the highest quality superfoods directly from farmers. These superfoods are not processed or denatured like so many others, and I seriously appreciate that!! Her specifically Criollo Cacao, which is a scarce variety and the most superior among all cacao seeds for its high quality and flavor. YAY for that!
PrintDouble Chocolate Pancakes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry:
1 1/2 cups super-fine almond flour
1 Tablespoon coconut flour
1/4 cup cacao powder
4 Tbsp coconut sugar
1 tsp baking powder
1/2 tsp cinnamon (optional)
A few pinches of salt
Wet:
2 large eggs
3/4–1 cup nut milk (this will vary depending on how thin you like your pancakes)
1 tsp pure vanilla extract
Additional:
Chocolate chips to taste
Instructions
- Thoroughly combine all dry ingredients except chocolate chips.
- Add wet ingredients and mix until combined, but don’t over-mix.
- Fold in chocolate chips.
- Preheat a pan to low-medium heat, although it’ll most likely need to be on the lower side. Cooking times will vary based on your stove and pan. I used a cast iron skillet on a gas stove, and I cooked mine on low heat for a few minutes on each side.
- Top with whatever you want! I used chocolate chips, raspberries, almond butter, and cinnamon.
