2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 ¼ to 1 ¾ cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup cacao powder
1 teaspoon instant espresso or coffee powder
2 teaspoons baking powder
½ teaspoon kosher salt
3 ½ ounces semisweet chocolate, finely chopped
1 tablespoon BBF Avocado oil
Chocolate chunks and chocolate sauce for servings.
In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
In a medium bowl, sift together flour, cacao powder, coffee powder, baking powder and salt.
Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
Heat a large griddle or cast-iron pan over medium heat. Brush with the avocado oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. Serve pancakes stacked, with chunks of chocolate and drizzled with warm chocolate sauce.
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