Love chocolate and vanilla? Then these paleo marble pancakes are for you! After mixing the batter, you remove a little and stir some cocoa powder into it. Then the fun begins! Using a squeeze bottle, decorate your pancakes however you like. Hearts! Polka Dots! Initials! You’ll have as much fun eating these pancakes as you do making them!
Paleo Marble Pancakes
This recipe totally goes against the old adage, “Don’t play with your food!” These paleo marble pancakes invite kitchen play!
First you mix up an easy grain-free pancake batter. (Be sure to use a finely ground almond flour for this recipe.) Then remove about a half cup of the pancake batter and stir in some cocoa powder. For this recipe, both natural cocoa powder and Dutch process work. If you use Dutch process, the chocolate batter looks a little darker, which I like. So if you have that on hand go ahead and use it but don’t stress about it if you don’t.
Then heat up your griddle. You want to use a nonstick griddle coated with a little melted coconut oil (or butter if you aren’t dairy-free). Spoon a little batter on the griddle and then, right away, grab your plastic squeeze bottle and have fun with it. You can draw squiggly lines, hearts, initials, or something a little naughty if there are no kids around!
Cook the pancakes until bubbles appear on the edges and then flip. The pancakes only take a minute or so to cook after you flip ’em.
I like to serve the pancakes right away. If you are making pancakes for a crowd, preheat your over to 225 degrees F before you start cooking. Then place your pancakes, in a single layer, onto a baking sheet.
The recipe makes about 12 pancakes. The leftovers freeze really well. Allow them to cool before freezing. I like to stack the cooled pancakes with a piece of wax paper between each one. Then when you’re in the mood for pancakes, microwave them for about 30 seconds. Thaw time really depends on your microwave.
Now only one question remains: how are you going to decorate your pancakes?
Recipe from "World's Easiest Paleo Baking" by Elizabeth Barbone (Lake Isle Press, 2016)
- 142 grams (1 1/4 cups) finely ground almond flour
- 57 grams (1/2 cup) tapioca starch
- 1 1/2 teaspoons baking powder, homemade or grain-free store-bought
- 1/4 teaspoon salt
- 3 large eggs (about 150 grams out of the shell)
- 3 tablespoons milk, dairy-free or traditional
- 2 tablespoons dark maple syrup
- 1 tablespoon cocoa powder, natural or Dutch-process
- 1 teaspoon vanilla extract
- Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl. Add the eggs, 2 tablespoons of the milk, and the maple syrup and whisk until smooth.
- Pour about 1⁄2 cup of the batter into a small mixing bowl. Stir in the cocoa powder and the remaining 1 tablespoon milk until smooth. Pour the chocolate batter into a small squeeze bottle with a wide tip opening.
- Whisk the vanilla into the remaining batter.
- Heat a nonstick griddle over medium-high heat. Lightly grease it with nonstick cooking spray or brush lightly with melted coconut oil.
- Spoon about 3 tablespoons of the vanilla batter per pancake onto the griddle. You want the batter to sizzle as it hits the griddle. Using the squeeze bottle, drizzle some chocolate batter on each pancake. Make whatever type of design you want—a swirl, polka dots, a smiley face, or hearts are fun to do. Cook the pancakes until the edges are set, about 3 minutes. Flip and cook an additional minute or so, until lightly golden brown. Repeat with the remaining batter.* Enjoy right away.
- Leftover pancakes freeze well. Allow the pancakes to cool. Stack them with pieces of parchment or waxed paper in between. Slide the stack into a freezer bag, seal, and freeze for up to 6 weeks. When you are in the mood for pancakes, thaw in 30–second intervals in the microwave until warm.
- * At the end, you might have a little chocolate batter leftover. I cook this up and call the chocolate pancake a cook’s treat!