Cappuccino Pancakes Fluffy & Lighter!
Incredibly fluffy, lighter and infused with a real coffee kick, topped with a creamy Greek Yogurt frosting and a guilt free hot fudge sauce, they are the ultimate healthy indulgence.
Servings: 4 People
Ingredients
Pancake
- 1 ½ cups unsweetened vanilla almond milk
- ½ tbsp white vinegar
- 1 tbsp instant coffee powder
- 1 large egg
- 3 tbsp light butter melted or or coconut oil
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ⅓ cup natural sweetener like Natvia for the pancake
- ¼ cup semi sweet dark chocolate chips
Topping
- ½ cup low fat vanilla greek yogurt
- 2 tbsp maple syrup
- 2 ½ tbsp unsweetened cocoa powder
- 1 tsp sweetener like Natvia
- 3 tbsp hot water
- 1 sprinkle Chocolate dusting powder for garnish
Instructions
Pancake
- In a jug or small bowl, combine the almond milk and vinegar (or lemon juice). Let it sit for 5 minutes to sour.
- Whisk the coffee powder into the milk mixture until dissolved. Add the egg and melted butter and whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sweetener.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Mix until just combined. Do not overmix. Gently fold in the chocolate chips.
- Heat a non-stick pan over medium heat. Pour 1/4 cup of batter per pancake and cook until golden on the bottom and bubbles form on top. Flip and cook until golden. Repeat with remaining batter.
Topping
- Whisk together the yogurt and maple syrup until smooth.
- Combine the cocoa powder, sweetener, and hot water in a small bowl. Mix until smooth.
- Stack the warm pancakes, spoon the cappuccino frosting over the top, drizzle generously with the hot fudge sauce, and finish with the chocolate dusting powder.
Video
Notes
- The Best Coffee to Use: For the best flavor and smooth texture, I recommend using a fine ground instant espresso powder like Nescafé Gold Espresso Intense. It dissolves instantly and gives a rich, authentic cappuccino taste. If you use standard instant coffee granules, make sure they are fully dissolved in the milk before mixing.
- Cocoa for the Fudge: To get that glossy, dark, premium look, use Dutch Processed Unsweetened Cocoa Powder (I love Ghirardelli Premium Baking Cocoa). It dissolves better in hot water and tastes smoother than natural cocoa, which can be slightly acidic.
- Don't Overmix: This is the secret to the fluff! When you add the wet ingredients to the dry, whisk until just combined. The batter should still look lumpy. If you mix until smooth, you will lose the air bubbles and end up with rubbery pancakes.
- Sweetener Substitutions: If you don't have natural sweetener (like Natvia), you can substitute it with regular white sugar, brown sugar, or coconut sugar in a 1:1 ratio.
- Freezing & Reheating: These are perfect for meal prep. Let the pancakes cool completely, then stack them with a square of baking paper between each one to prevent sticking. Freeze in a ziplock bag for up to 2 months. Reheat straight from frozen in the toaster for crispy edges!
Nutrition
Serving: 3pancakes and topping | Calories: 419kcal | Carbohydrates: 70g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 647mg | Potassium: 293mg | Fiber: 4g | Sugar: 7g | Vitamin A: 823IU | Vitamin C: 0.1mg | Calcium: 211mg | Iron: 4mg