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
