We’ve reached the top.
The top being when you make coffee pancakes and then pour warm milk on top to make them pretty much a pancake latte.
AND there’s chocolate & maple, which means these are mocha maple latte pancakes. What a dream boat (<3-eye emoji HERE).
You know what’s not a dream boat?
The stickiness that syrup brings. I’m not so much a syrup person.
OR a diner person, mainly because diners remind me of syrup and in my mind everything is just STICKY. The booth you sit in, the table you eat on, the handle of the syrup pourer thing. All sticky. And all I can’t handle.
I think I’m being food snobbish right now. But I really hate sticky. (<– Andrew would find this comment funny because I’m totally not a clean person and our house is always a wreck and something is always sticky, but this is my blog life and my blog self gets to be clean and tidy and organized and perfect all the time.)
So I’d much rather stay in my non-syrup covered house and make pancakes in my own non-syrup covered kitchen for my non-syrup covered blog on my non-syrup covered computer.
Me + diners = no way.
And I feel like to appreciate diners you have to like black coffee, which I don’t.
I like coffee flavored milk. We’ve discussed this. Any coffee ratio that is 1 part coffee to 1 part milk is not okay with me. I need at least 1 part coffee to 2 parts milk.
But since I still like to pretend I’m a coffee person (mainly because my mom is a coffee lover and drinking coffee reminds me of her)…when Marley Coffee offered to send me some coffee samples to bake with I said sure. And now here we are discussing baked coffee yum.
Back to my feelings on diners.
Another problem with diners (or a problem with me) is that they make fluffy pancakes and I’m not a fluffy pancake person. I’m much more a dense, hearty, nutty, oatmeal pancake person. Let us journey back to 2011 when my photography wasn’t very pretty, but the dense pancakes were tasty. I still love those pancakes.
But if you’re a fluffy pancake person…you came to the right place. Because these pancakes are the fluffy kind. Not the dense kind. Fingers crossed you like coffee.
Coffee Almond Flour Pancakes with Maple Milk Syrup
Yield: makes 7-8 small pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 cup whole wheat pastry flour
1/2 cup almond flour (I used Bob's Red Mill)
2 tablespoons unsweetened cocoa powder
3/4 cup Marley Mystic Morning Coffee, cooled
2 large eggs
1 tablespoon maple syrup
1 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
maple milk syrup
1/2 cup milk
3 tablespoons maple syrup
In a bowl, combine all pancake ingredients. Heat a greased griddle to medium heat. Make 8 small pancakes (~1/3 cup batter/pancake). You know how to make pancakes so I'm not going to write it out here.
For the syrup, combine maple syrup and milk in a mug. Microwave for ~1 1/2 minutes, or until milk is just starting to bubble. Use a milk frother to froth the milk. Pour maple milk over pancakes. Serve!
I used cooled coffee for this recipe. I imagine it'd work with hot, freshly brewed coffee, but I'm not sure.
…these totally look like gingerbread pancakes to me, which makes me want gingerbread season.
Oh just one more fluffy picture.