Chocolate Chip Pancakes with Dairy-Free Coffee Crème Anglaise
Indulge in the ultimate breakfast treat with these decadent Chocolate Chip Pancakes paired with a delicious Coffee Crème Anglaise. Made using Birch Benders Organic Classic Pancake Mix, these pancakes are studded with chunks of rich Alter Eco Chocolate and cooked to perfection with Dignity Coconuts Raw Coconut Oil. The silky Coffee Crème Anglaise is crafted with Ripple Foods Half & Half, infused with bold Jim’s Organic Coffee, and thickened with Chino Valley Ranchers Organic & Pasture Raised Eggs. This breakfast is sure to elevate your mornings!
- Serves: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
INGREDIENTS:
For the Coffee Crème Anglaise:
- 1 1/2 cups Ripple Foods Half & Half
- 1/4 cup ground Jim’s Organic Coffee, such as Jo-Jo’s Java
- 3 Chino Valley Ranchers Organic & Pasture Raised Egg yolks
- 1⁄4 cup granulated sugar
- 1/2 teaspoon kosher salt
For the Pancakes:
- 1 1/2 cups Birch Benders Organic Classic Pancake Mix
- 1 1/3 cups water
- 2 tablespoons Dignity Coconuts Raw Coconut Oil, for cooking the pancakes, divided
- 2 (2.82 – ounce) Alter Eco Chocolate Bars of choice, chopped into small 1⁄4” chunks
PREPARATION INSTRUCTIONS:
1. Pour the Ripple Foods Half & Half in a small GreenPan saucepan and place on the stovetop over medium heat. Cook, stirring regularly, until just beginning to steam lightly (taking care not to let it boil). Stir in the Jim’s Organic Coffee and set aside for up to 10 minutes to steep.
2. In a separate heat-proof mixing bowl, whisk together the Chino Valley Ranchers Organic & Pasture Raised Egg yolks along with the granulated sugar until pale yellow and thickened.
3. Strain the half & half to remove the grounds. Return the infused half & half back to the saucepan (cleaned first to get rid of any residual grounds), and gently reheat to steaming again.
4. Slowly pour about half of the heated half & half into the yolk mixture, while whisking constantly, to gently raise the temperature of the egg yolks without cooking them. Pour the tempered egg mixture, along with the salt, into the saucepan with the remaining half & half and whisk to combine.
5. Return the saucepan to the stovetop over medium-low heat and cook for 8 to 10 minutes, stirring constantly, or until it thickens slightly – to the point where it nicely coats the back of a spoon. If needed, slightly increase the heat but be careful not to cook at too high a heat. Remove from the heat and pour into a clean heatproof bowl, straining if needed if you notice any small lumps. Set the coffee crème anglaise aside, covered, to cool slightly while cooking the pancakes.
6. In a medium mixing bowl, whisk to combine the Birch Benders Organic Classic Pancake Mix and water until mostly smooth, with only a few very small lumps remaining. Cover and set aside to rest for 5 minutes.
7. Place a large GreenPan frypan on the stovetop over medium heat, and lightly coat the surface with a teaspoon of Dignity Coconuts Raw Coconut Oil. Once the frypan is hot, scoop 1/4 cup of batter for each pancake, and sprinkle some of the chopped chunks of Alter Eco Chocolate evenly across the surface of each pancake.
8. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip and cook the other side for an additional 1-2 minutes or until golden brown on both sides and cooked through. Repeat with the remaining batter and chopped chocolate.
9. Serve the pancakes warm, topped with a bit more chopped chocolate, a drizzle of the coffee crème anglaise, and a cup of freshly brewed coffee!
TIPS:
Slow and steady wins the race when making the crème anglaise! If the yolks get heated too high or too fast, you’ll end up with scrambled egg pieces in your sauce, so err on the side of caution when cooking for a perfectly silky and smooth texture!
The right temperature is the name of the game when cooking pancakes – so don’t hesitate to turn the heat up or down a little to help you get that perfect golden-brown color.
Also read: Baked Scotch Eggs with Pecan Coating