• 1/3 cup unbleached all-purpose flour
  • 1 tablespoon Truvia
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup organic whole milk, soured with a little less than 1 teaspoon lemon juice
  • 1 tablespoon egg
  • 1 tablespoon Kerrygold butter
  • 1/4 teaspoon pure vanilla extract

Chocolate Marble Ingredients:


  1. In a small bowl, sour almond milk or coconut milk with lemon juice.
  2. In a medium-sized bowl, mix together all dry ingredients excluding “chocolate marble” ingredients.
  3. In a third bowl, mix together half of your melted butter, egg, and pure vanilla extract.
  4. Pour soured milk into bowl of wet ingredients and mix slightly.
  5. Pour wet ingredients into bowl of dry ingredients and mix only until combined, allowing for clumps.
  6. In a fourth and final bowl, mix together the ingredients for your “chocolate marble.”
  7. Fold “chocolate marble” mixture into your pancake batter and use a knife to pull the chocolate through the batter, careful not to over-stir and combine the ingredients too much.
  8. Use your remaining butter to grease a pan or use a non-stick pan and crank it on medium-high heat.
  9. Pour 1/3 of batter onto heated pan and allow to cook for approximately 1 minute.
  10. Flip once the middle of batter begins to bubble and allow to cook for an additional 45 seconds – 1 minute.
  11. Repeat twice.
  12. Top with Trader Joe’s Chocolate Syrup for the most delicious result.

-Adapted from Skinny Girl Standard