Almond Flour Chocolate Chip Pancakes 

Almond flour chocolate chip pancakes made with superfine almond flour, coconut milk, and plenty of dark chocolate chips. Vegan, gluten-free, and grain-free!

What’s your go-to “special occasion” breakfast?

For me, it’s pancakes.

For my birthday brunch this year, M made me a stack of Almond Flour Chocolate Chip Pancakes. 

It felt like kind of a big deal after he admitted earlier that morning that he’d never made pancakes before. 

So I didn’t expect much…but I was wrong!

The pancakes were so unexpectedly delicious that I knew I had to recreate his version to share with you guys. 

Because everyone needs a sweet stack of pancakes in their life.

These Almond Flour Chocolate Chip Pancakes are made with superfine almond flour, creamy coconut milk, and plenty of dark chocolate chips. 

They’re easy to whip up regardless of your pancake-making past.

Let’s flip some chocolate chip flapjacks! 

Here’s what you need:

• ground flaxseed
• coconut milk lite
• avocado oil + more for the pan 
• pure maple syrup
• packed fine blanched almond flour
• baking powder
• Himalayan sea salt 
• Endangered Species 55% Oat Milk + Dark Chocolate Chips

That’s it!

In a large bowl, whisk together the ground flaxseed and water and allow it to sit for about 5 minutes to gel. 

Add in the oil, coconut milk, and maple syrup and stir until it’s smooth.

Next, add in almond flour, baking powder and a pinch of salt and stir everything with spoon until it’s well combined.

NOTE: The batter should be thick and scoop-able, not thin and runny like normal pancake batter. 

Finally, fold in the dark chocolate chips. 

Lately, I’ve been loving these Endangered Species 55% Oat Milk + Dark Chocolate Chips.

These tiny chips are smooth and sweet like milk chocolate—but magically dairy free!

The secret to these delicious dark chocolate chips is oat milk!

The addition of oat milk gives these chips a creamier texture and lightly sweet flavor without any excess sugar.

I love baking with them, n0-baking with them, and of course, adding them to pancakes! 

Lightly coat a large nonstick skillet with avocado oil and heat it over medium heat.

Once the oil is warm, drop the batter onto the skillet using a 1/4 cup measuring scoop. 

The batter doesn’t spread much like normal pancake batter, so I like to use the back of a spoon to form the pancake into an even circle.

Now, here’s the trick.

Cover the pancake pan with a lid and cook the pancakes for about 5 minutes, or until bubbles appear on top and the edges are well cooked.

These pancakes taste amazing but can be temperamental to cook, depending on what type of pan you have. 

I recommend using a true non-stick pan and trying the lid trick– it really helps solidify the pancakes together! 

I can’t take credit for the trick- M recommended it to me when I was struggling to get these babies to look as good as they taste. 

Carefully flip the pancakes with a big spatula and re-cover and cook them until they’re golden brown on the underside, about 3-4 minutes.

Wipe the skillet clean and repeat the process with more avocado oil and the remaining pancake batter. 

If you find that the pancakes are browning too quickly, lower the heat on the skillet a bit.

I started on medium low and decreased to lower heat later on the second and third batches so that my pancakes didn’t burn.

Serve the pancakes immediately with your favorite toppings!

I love mine served with a drizzle of pure maple syrup and more chocolate chips. 

It’s easy to store any leftovers in the fridge for several days or in the freezer for a few months. 

But you *probably* won’t have any left, let’s be honest. 

Enjoy these Almond Flour Chocolate Chip Pancakes for a fun plant-based breakfast. 

The recipe can easily be doubled or tripled to serve more people gathered around the breakfast table. 

Make them on a special day, your birthday, a Sunday brunch, or reheat some from the freezer during the workweek. 

For a fun variation, try subbing blueberries for the chocolate chips. 

Enjoy!

If you make these Almond Flour Chocolate Chip Pancakes, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more vegan pancakes, check out my Blueberry Hemp Heart Protein Pancakes, PB&J Protein Pancake Pizza, and Chocolate Greek Yogurt Protein Pancake Pizza.

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XO Lauren

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This post is brought to you by Endangered Species Chocolate, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!