ABOUT
Kylie Mitchell is the founder of immaEATthat, a blog dedicated to supporting individuals with disordered eating or eating disorders on their journey to find peace with food and embrace their natural body size.
Since launching in 2011, immaEATthat has transformed from a food-focused blog to a space focused on ending disordered eating, reflecting Kylie's personal evolution. As a Registered Dietitian based in Houston, Texas, Kylie runs immaEATthat Nutrition Counseling, specializing in eating disorder recovery.
Kylie defines a healthy eater as someone who listens to their natural hunger, fullness, and cravings, without rigid food rules. For insights into her approach, she's been featured on the Food Psych podcast.
RECIPE DETAILS
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 7-8 small pancakes
INGREDIENTS
For the coffee pancakes:
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
For the maple milk syrup:
1/2 cup milk
3 tablespoons maple syrup
DIRECTIONS
1. In a bowl, combine all pancake ingredients.
2. Heat a greased griddle to medium heat.
3. 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.
4. 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.
5. Use a milk frother to froth the milk.
6. Pour maple milk over pancakes.
7. Serve!
SOURCE
https://immaeatthat.com/2015/10/16/coffee-almond-flour-pancakes-maple-milk-syrup/
