Chocolate Chip Pancakes

Servings: 6 (1/4 cup batter per pancake)



  • 1 cup blanched almond flour
  • 1/4 cup tapioca flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup almond milk
  • 1 large egg
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup Pascha chocolate chips, chopped (We used 85% Chips)



  • Combine dry ingredients in a medium-sized mixing bowl.
  • Whisk in wet ingredients.
  • Fold chocolate chips into the batter.
  • Preheat frying pan on medium heat and grease with a little oil (I used coconut oil).
  • Pour 1/4 cup batter per pancake onto frying pan.  Cover and cook on medium-low heat until bubbles form on top of the pancakes.  Flip and cook until done.
  • Stack pancakes and top with melted dark chocolate chips.

Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB

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