Paleo Chocolate Chip Pancakes
Start your morning on a guilt-free, indulgent note with these Paleo Chocolate Chip Pancakes—fluffy, golden, and bursting with rich chocolatey goodness! Made with almond and coconut flours, these pancakes are grain-free, gluten-free, and dairy-free, perfect for those following a paleo lifestyle. The batter is naturally sweetened with honey and infused with the creamy richness of coconut milk and vanilla extract, creating a delightful balance of flavors. Fold in paleo chocolate chips for irresistible bites of sweetness, and cook them to perfection in melted coconut oil for a luscious finish. With just 10 minutes of prep time, these pancakes are quick, wholesome, and ideal for breakfast or brunch. Serve warm with extra chocolate chips or a drizzle of honey to take these paleo treats to the next level!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 eggs
- 0.5 cup coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 tablespoons coconut oil, melted
- 0.25 cup paleo chocolate chips
- 1 tablespoon coconut oil, for greasing
Instructions
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
In another bowl, beat the eggs thoroughly, then add the coconut milk, vanilla extract, honey, and melted coconut oil. Mix until combined.
Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable. If it's too thick, add a little more coconut milk, a tablespoon at a time.
Gently fold in the paleo chocolate chips.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
Spoon 2-3 tablespoons of batter per pancake onto the skillet, spreading into a circle.
Cook each pancake for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges begin to look set.
Carefully flip the pancake and cook for an additional 2 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a plate and cover to keep warm while you repeat with the remaining batter, adding more coconut oil as necessary to the skillet.
Serve the pancakes warm with additional chocolate chips or a drizzle of honey, if desired.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 51.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 342 mg | 26% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
