Yes, you heard it right, Paleo Chocolate Chip Pancakes! This is quite a mind-blowing breakfast and to let you in on a little of my personal life, I also served it as a late night snack when we had some friends over to watch a few Entourage episodes. I am so delighted with this gluten-free and paleo-friendly recipe, and so was everyone else.
Let me share a few ideas of creativity. There really are no hard, set rules when it comes to meals these days. For a large family breakfast, or a late night treat with friends, I like to add tiny ramekins to each person’s dish with some additional chocolate chips in case the person cares to add a few more. Everyone did! I center my table with a bowl of sliced bananas, homemade whipped cream, warmed maple syrup and hot raspberry preserves. One night I went all out though. I had made my Paleo Vanilla Bean Ice Cream (using my home made vanilla extract) the night before, so I offered that too.
I must note that most of my homemade ice creams are soft serve and if you like homemade ice cream that stays soft after you churn and place it in your freezer, then you really need to check out my Paleo Vanilla Bean Ice Cream or Paleo Peach Mango Ice Cream.
Enjoy, and always remember, there are no rules to how creative you can be in the kitchen! Be sure to send me a message and let me know how it goes!
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Paleo Chocolate Chip Pancakes
Description
Yes, you heard it right, Paleo Chocolate Chip Pancakes! This is quite a mind-blowing breakfast and to let you in on a little of my personal life, I also served it as a late night snack when we had some friends over to watch a few Entourage episodes. I am so delighted with this gluten-free and paleo friendly recipe and so was everyone else. Enjoy, and always remember, there are no rules to how creative you can be in the kitchen!
Ingredients
- 3 cups almond flour (I use Honeyville blanched almond flour)
- 1 tablespoon tapioca flour/starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup honey (to taste)
- ¼ cup walnut oil
- 3 eggs, whipped (use Grade A large eggs)
- ¾ cup chocolate chips (sugar-free, dairy-free)
- 1 teaspoon apple cider vinegar for more rise (optional)
- Coconut oil for greasing pan or waffle iron
Instructions
- Mix the flours, baking soda, salt and tapioca together.
- In another bowl mix together the honey, oil and eggs excluding the vinegar.
- Combine the ingredients from the two bowls together.
- Add the chocolate chips and fold in.
- Add the cider vinegar and mix thoroughly.
- Let sit 5 minutes while you prepare your hot pan and oil.
- Heat coconut oil in a pan.
- Pour ¼ cup batter into pan and flip after bubbles form. Lower the heat.
- Cook the other side.
- Remove to platter.
- Cover to keep warm.
- Can be served with grass-fed butter, warmed maple syrup, and a side dish of extra chocolate chips, whipped cream and warmed fresh fruit preserves!
- Enjoy!
Notes
You’ll need to adjust the heat higher or lower when making the pancakes to keep them at the right temperature.
For a dessert, you may serve with my Paleo Vanilla Bean Ice Cream or Paleo Peach Mango Ice Cream
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
What a tasty breakfast recipe! It was great to make with my family, the kids love paleo recipes. I found a ton of other great recipes in the Paleo Grubs Book too.
★★★★★
Excellent Ryah! Glad you enjoyed.
Fondly,
Tina
I’m so excited to try these but I feel like a crucial ingredient may be missing from the recipe. We have everything mixed and ready to go but the batter is thick like cookie dough. The recipe says to pour the batter and there is no way that’s happening! Am I missing something?? We are just going to try adding coconut milk until it thins out :/ hoping that saves them.
Hi Jen,
When I make this it is not thick at all and many have sent me emails about this being a hit. So with that said, what kind of almond flour did you use? I use Honeyville blanched super-fine in just about all of my recipes. How do you measure your flours? Do you scoop and top off with a knife or do you pour in the cup to measure?
Fondly,
Tina
Hi Tina, We use the same almond flour. My husband did all the mixing and just called me in when things didn’t look right. I am sure he just dumped the flour in a measuring cup without leveling it. The other comments were all positive so I figured this was user error. I’ll try again myself and see how it comes out this weekend. Adding coconut made them salvageable but the texture was a little off (kids didn’t seem to mind!) Thanks for the response!
Ah yes, husbands. 🙂 Those measurements are key. Let me know how it turns out next time you make them. Great that the kids enjoyed them!
Fondly,
Tina
I have the same problem as Jen. Super thick batter. I measured correctly. Used Honeyville Almond flour. I may have even used a little extra oil. Bummer.
Hi Lynette,
I’m sorry to hear this. Did you use Grade A Large eggs? I didn’t have this problem with my batter.
Fondly,
Tina