Description
Light and satisfying almond flour chocolate chip pancakes that are lower in carbs and naturally gluten-free. Perfect for a delicious and indulgent brunch treat.
Ingredients
Scale
- 1 1 cup almond flour – Finely ground; Coarser almond meal yields denser pancakes
- 2 2 tablespoons coconut oil – Melted; Dairy-free option
- 2 2 eggs
- ½ ½ teaspoon baking powder
- ¼ ¼ teaspoon salt
- 2 2 tablespoons unsweetened almond milk – Or another milk alternative
- ¼ ¼ cup chocolate chips – Dark, semi-sweet, or sugar-free
- ½ medium banana, mashed optional – For a softer texture or mildly sweet flavor
Instructions
- Combine Your Dry Ingredients
In a medium bowl, whisk together the almond flour, baking powder, and salt. This helps break up any lumps. - Mix the Wet Ingredients
In a separate bowl, blend the eggs, melted coconut oil, and almond milk (along with mashed banana if you like that variation). Stir until everything is nicely combined. - Bring It All Together
Gently pour your wet mixture into the dry ingredients. Stir until you have a smooth batter. If everything looks too thick, add a splash more almond milk. If you love the taste and texture of a banana note, this is where you fold in the mashed banana. Next, add your chocolate chips. The batter might still appear somewhat thick, which is okay—almond flour batters are often thicker than traditional wheat-based ones. - Rest the Batter (Optional but Helpful)
Let the batter rest for about five minutes to help the almond flour absorb the liquid and reach a slightly thicker consistency. This step also gives you time to warm up the skillet. - Cook on Medium Heat
- Heat a nonstick skillet or griddle over medium flame.
- Lightly coat the surface with coconut oil or another neutral fat.
- Pour about ¼ cup of batter for each pancake.
- Let them cook for 2–3 minutes on the first side, or until small bubbles form on top and the edges appear slightly set.
- Carefully flip with a spatula. Cook for another 1–2 minutes, watching out not to overbrown them.
- Transfer and Serve
Slide the cooked pancakes onto a warm plate, stacking them up as high as you like. Repeat until you’ve used up the batter. Top with fresh berries, maple syrup, or coconut cream if desired.
Notes
For keto-friendly or paleo-friendly variations, adjust ingredients accordingly. For optimal results, follow the given instructions carefully.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 100mg