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 Paleo Chocolate Chip Pancakes have easily become my kid’s favorite. No syrup needed, as these are delicious straight up! Plus, they are simple enough to make even on a busy weekday morning.

Why We Love These Paleo Chocolate Chip Pancakes

  • They are gluten-free, dairy-free, and grain-free, with nut-free and Keto options! Lots of substitutions are available on this one to help make it nut-free if needed.
  • These pancakes freeze great! 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.
  • Delicious as is, or you can top with syrup. We also love them with my Whipped Coconut Cream; so good!

This 3-ingredient cream is the perfect topping for pancakes, waffles, pudding, cheesecake and delicious with berries. We had bought various coconut whipped toppings from the store, but I didn’t love how most of them had 10-15 ingredients including refined sugar. Homemade whipped coconut cream takes 5 minutes to prep, is only sweetened by honey, and full of healthy fats to help keep you satiated. This has been a regular at our house and we know it will be at yours too!

Ingredients

  • Coconut flour – I find mine in the bulk bins at Winco, as well as Walmart or Amazon(NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
  • Tapioca flour – Tapioca is gives baked goods a nice soft, slightly stretchy texture. I recommend it over arrowroot, if you can. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here(NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
  • Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See notes for nut-free option! (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
  • Almond milk – Whatever kind of almond milk you prefer (sweetened or unsweetened, vanilla or original) will work here! For a nut-free option – Use another dairy-free milk of your choice.
  • Baking powder
  • Coconut sugar – I get my coconut sugar most affordably from the bulk bins at Winco. When I buy it online, here (1.5 pounds) or here (5lbs, cheaper but in bulk) are the one I get from Amazon. You can also use maple sugar or, if you need a low-carb/Keto option, use monk fruit sugar.
  • Extra light-tasting olive oil – This is olive oil that doesn’t have the heavy “olive” flavor. Be sure to look for “extra light tasting” on the bottle. I can find it at most of my local grocery stores, like this kind at Walmart. Or you can use melted coconut oil, melted first then measured.
  • Egg – I write my recipes using large eggs. I do not have an egg replacement for this recipe. If you find one that works, please let me know in the comments below!
  • Vanilla – Pure vanilla is ideal for the simplest ingredients, but imitation vanilla works great too if that’s more accessible to you!
  • Chocolate chips of choice: If you just need dairy-free, Enjoy Life Chocolate chips are top 8 allergen free and easy to find on Amazon or Walmart. I prefer the mini chips to use less of them but have the chocolate flavor throughout. If you want Paleo chocolate, we enjoy Hu Chocolate chips or gems which we get at our local natural food store, but you can also buy on Amazon.

How to Make These Paleo Chocolate Chip Pancakes

  • Preheat the skillet or pan over medium heat.
  • Combine all the ingredients except the chocolate chips until smooth. Let the 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 of 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 the 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 the freezer, freeze in a single layer, then put in a ziplock or container all together once frozen.

Paleo Breakfast Favorites - Gluten-free, dairy-free, grain-free and EASY!

Other Paleo Breakfast Favorites

 

Paleo Chocolate Chip Pancakes

Autumn, @wholefoodfor7
Easy grain-free and dairy-free pancakes your family will love!
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 30 3-inch pancakes
Calories 65 kcal

Ingredients
 

  • 1/4 cup coconut flour *see notes for nut-free flour option
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup almond flour
  • 1 1/4 cup almond milk *see notes for substitutions
  • 1 tablespoon baking powder
  • pinch of salt
  • 2 tablespoons coconut sugar
  • 1/4 cup extra light tasting olive oil or melted coconut oil
  • 1 egg
  • 1 teaspoon vanilla
  • 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 3/4 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). 

Nutrition

Calories: 65kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 5mgSodium: 62mgPotassium: 3mgFiber: 1gSugar: 2gVitamin A: 8IUCalcium: 47mgIron: 0.4mg
Keyword breakfast, budget-friendly, dairy-free, easy, gluten-free, kid-friendly, paleo
Tried this recipe?Let us know how it was!
Paleo Chocolate Chip Pancakes - Gluten-free, dairy-free, with nut-free option. Kid-friendly and freeze great!

15 Comments

  1. 5 stars
    I made these for my picky 6yo granddaughter who likes all the processed foods. She picked it up and said these look good. Took a bite and said “yum”. Great recipe. I wasn’t going to eat any myself, but I did, and I agree, Yum! Thanks for another easy delicious recipe

    Reply
    • Aw, I’m so happy these were enjoyed by both you AND your granddaughter! That warms my heart. Thank you!

      Reply
  2. 5 stars
    I absolutely loved these pancakes! This was my first ever paleo recipe and I’m so pleased with them! I’m looking forward to trying more of your recipes! Thanks for sharing.

    Reply
    • I’m thrilled these were a slam dunk win for your first paleo recipe! I hope you find many more her you love. Thank you!

      Reply
  3. These pancakes are absolutely fantastic! This was my first ever paelo recipe and I could not be any happier with how they turned out. I’m looking forward to trying more of your recipes. Thank you!

    Reply
  4. 5 stars
    Best paleo pancake recipe I have ever made and I have made quite a few! They are fluffy and chewy in the middle and customizable to add whatever toppings you want to them. Definitely will be my go-to pancake recipe!!

    Reply
    • Yay! I love hearing that these are a new favorite. Thrilled to hear they will be a new go-to, thank you!

      Reply
  5. 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
  6. 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
  7. 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
  8. 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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