In a bowl, heat the cream in the microwave 20 seconds.
Add the hot coffee and chopped chocolate. Mix with a spoon until chocolate is melted. If necessary, reheat in microwave 10 seconds at a time.
Add maple syrup and set aside.
In a small bowl, mix flour, sugar, baking powder and salt with a fork.
In a large bowl, beat eggs, milk and vanilla with a whisk.
Combine dry ingredients a small amount at a time, beating briskly until the mixture is smooth. Do not over mix.
Let the mixture sit 10 minutes.
Preheat oven to 200°F (95°C).
Heat a large non-stick pan or griddle over medium-high heat and lightly butter.
Pour 1/4 cup of mixture into the pan at a time . Sprinkle with almonds.
Cook for 1 minute until bubbles form.
Flip and cook another minute.
Keep pancakes warm in the oven as you finish the batch.
Serve with coffee-chocolate drizzle, cut fruit and vanilla yogurt.
- ½ cup brewed Van Houtte® Original House Blend recyclable K-Cup® pod coffee
- ¼ cup whipping cream (35%)
- 6 oz. (170 g) dark chocolate, chopped
- 3 tbsp. maple syrup
- 2 cups flour
- 3 tbsp. sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 eggs
- 2 cups milk
- 2 tbsp. butter
- 1 tsp. vanilla extract
- ¼ cups slivered almonds
- Vanilla yogurt