These easy pancakes have easily become my kid’s favorite. No syrup needed, as these are delicious straight up! My kids enjoy them for breakfast, but I usually make a double batch and freeze the leftovers that they can pull out and toast for a snack or a busy morning breakfast.
We also love them with my Whipped Coconut Cream, so good! Lots of substitutions available on this one to help make it nut-free, if needed. I hope it will make it into your regular rotation too!
Paleo Chocolate Chip Pancakes
Ingredients
- 1/2 cup coconut flour *see notes for nut-free flour option
- 1/2 cup tapioca or arrowroot flour
- 1/2 cup almond flour
- 1 1/2 cup almond milk *see notes for substitutions
- 1 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons coconut sugar
- 1/4 cup extra light tasting olive oil or melted coconut oil
- 1 egg
- 1/3-1/2 cup dairy-free chocolate chips to your preference and I use Enjoy Life Chocolate Chips
Instructions
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Preheat skillet or pan over medium heat.
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Combine all the ingredients except the chocolate chips, until smooth. Let batter stand for 5 minutes (the batter will thicken slightly after about 5 minutes). After 5 minutes: batter check! Pancake batter should be thicker than soup but pourable (similar to cake batter) - if it's at all soupy, add 1 tablespoon extra coconut flour. Too thick? Add a tablespoon almond milk. Repeat if needed. Fluffy pancakes is all about the right consistency!
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Once thickened, gently stir in chocolate chips.
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Spray pan with non-stick cooking spray and pour batter in small amounts on the pan (amounts determined by the size of pancake desired, I usually use about 1/4 cup).
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Cook till golden on both sides.
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To store in freezer, freeze in a single layer, then put in a ziplock or container all together once frozen.
Recipe Notes
SUBSITUTIONS:
- You can use 1 1/4 c. cassava flour if you are looking for a nut-free single flour option, vs. the three-flour combo.
- Yes, you can use coconut milk or some other dairy-free milk instead of almond, but keep in mind this will change the consistency and amount. Remember, pancake batter should be like a thicker than soup but still pourable like a cake mix. Add milk substitution slowly until you reach that consistency.
We love these with my Whipped Coconut Cream!
DOUBLE CHOCOLATE VARIATION - Increase the coconut sugar to 1/4 cup, add a 1/3 cup cocoa powder and an extra 1/3 cup dairy-free milk of choice. Double check and adjust the consistency (see note above).
Thanks for the great recipe! But, no matter how much I cooked the pancakes they were still a little raw in the middle. Not sure what happened.
Great question – I do tend to spread these out a little with the back of the spoon or measuring cup to help make the middle less dense and cook through better. Hope that helps, these are a weekly favorite in our home!