Paleo Chocolate Pancakes
Indulge guilt-free with these decadent Paleo Chocolate Pancakes, a healthier twist on a breakfast classic that satisfies your chocolate cravings while staying true to paleo principles. Made with nutrient-rich almond flour, rich cocoa powder, and naturally sweetened with honey, these pancakes are light, fluffy, and brimming with flavor. The batter comes together quickly with a blend of wholesome ingredients like eggs, unsweetened almond milk, and a hint of vanilla, while optional dark chocolate chips add an extra layer of indulgence. Perfect for a weekend brunch or a weekday treat, these gluten-free, dairy-free pancakes cook up in just 15 minutes and pair beautifully with fresh fruit, a drizzle of honey, or a dollop of paleo-friendly chocolate syrup. Whether you're following a paleo diet or just looking for a healthier way to enjoy chocolate pancakes, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 0.25 cup dark chocolate chips (optional)
Instructions
In a medium mixing bowl, combine the almond flour, cocoa powder, baking soda, and sea salt, and whisk together until well blended.
In another bowl, whisk together the eggs, almond milk, honey, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the dark chocolate chips if using, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and add about a teaspoon of coconut oil.
Spoon 2-3 tablespoons of batter per pancake onto the skillet, spreading them gently with the back of a spoon to form small circles.
Cook until bubbles begin to form on the surface of the pancakes, about 2-3 minutes, then flip them with a spatula.
Continue cooking on the other side until golden brown and cooked through, about 2 more minutes.
Transfer to a plate and keep warm while cooking the remaining pancake batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm with additional honey or paleo-friendly chocolate syrup, if desired.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 64.1 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 558 mg | 43% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 766 mg | 16% | |
*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.
