Paleo Chocolate Chip Pancakes
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.
Substitutions: I use a mixture of flours to get the right texture and taste, you can’t use just ONE of these flours as they all behave so differently and the combination really gives this the right texture. But, you can always 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 thick but still drippy/pourable cake mix. Add milk substitution slowly until you reach that consistency.
Paleo Chocolate Chip Pancakes
Ingredients
- 1/3 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 (keep in mind the batter will thicken slightly after about 5 minutes). 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 drippy/pourable like a cake mix. Add milk substitution slowly until you reach that consistency.
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).
