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


  • 1/2 cup coconut flour
  • 1/2 cup tapioca or arrowroot flour
  • 1/2 cup almond flour
  • 1 1/2 cup almond milk
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 2 tablespoons coconut sugar
  • 1/4 cup olive oil
  • 1 egg
  • 1/3-1/2 cup dairy-free chocolate chips to your preference and I use Enjoy Life Chocolate Chips


  1. Preheat skillet or pan over medium heat. 

  2. 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. 

  3. 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). 

  4. Cook till golden on both sides. 

  5. To store in freezer, freeze in a single layer, then put in a ziplock or container all together once frozen.