Paleo Chocolate Chip Pancakes
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Paleo Chocolate Chip Pancakes - Gluten-free, dairy-free, with nut-free option. Kid-friendly and freeze great!

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

Autumn, @wholefoodfor7
5 from 1 vote

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
 

  • Preheat skillet or pan over medium heat. 
  • 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!
  • Once thickened, gently stir in chocolate chips.
  • 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). 
  • Cook till golden on both sides. 
  • To store in freezer, freeze in a single layer, then put in a ziplock or container all together once frozen.

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 broth 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). 

8 Comments

  1. Trying these for the first time and our pancakes are coming out flat. Do you have any suggestions as to what caused this or how to improve batter for be t time? Thanks!

    Reply
    • Hi! Thanks for giving them a try! Make sure you let the batter sit for 5 minutes before using, as the coconut flour needs to absorb and thicken, or they will be thin. You can also always add 1-2 tablespoons more almond flour if batter is on the thin side. Thin batter will = flat pancakes.

      Reply
  2. 5 stars
    I’m not much of a pancake person but these are amazing! I want to have them every day for breakfast

    Reply
    • I agree, I’m not a pancake person, but these are tasty! I’m so happy they won you over!

      Reply
  3. Have you ever made these in the oven like a pancake bake?

    Reply
    • I haven’t but that’s a great idea! Let me know if you try it!

      Reply
  4. 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.

    Reply
    • 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!

      Reply

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