Description
Almond flour chocolate chip pancakes made with superfine almond flour, coconut milk, and plenty of dark chocolate chips. Vegan, gluten-free, and grain-free!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- ⅓ – ½ cup coconut milk lite
- 1 TBSP avocado oil + more for the pan
- 1/2 TBSP pure maple syrup
- 1 ¼ cup packed fine blanched almond flour
- ½ tsp baking powder
- Pinch of Himalayan sea salt
- ¼ cup Endangered Species 55% Oat Milk + Dark Chocolate Chips
Instructions
- In a large bowl, whisk together the flax eggs and allow them to sit for 5 minutes to gel. Next, add in the oil, coconut milk, and maple syrup until it’s smooth. Next, add in almond flour, baking powder and a pinch of salt and stir with spoon until it’s well combined. The batter should be thick and scoopable.
- Fold in the dark chocolate chips.
- Lightly coat a large nonstick skillet with avocado oil and heat over medium heat. Once the oil is warm, drop the batter onto the skillet and use the back of a spoon to form the pancake into a circle. Cover the pan with a lid and cook the pancakes for 5 minutes, or until bubbles appear on top and the edges are well cooked.
- Flip the pancakes and re-cover and cook until they’re golden brown on underside, about 3-4 minutes.
- Wipe the skillet clean and repeat with more avocado oil and the remaining pancake batter. If you find that the pancakes are browning too quickly, lower the skillet heat a bit. I started on medium low and decreased to lower heat later on the second and third batches so that my pancakes don’t burn.
- Serve pancakes immediately with optional toppings! Store leftovers in the fridge and freeze for long term storage.
Notes
Recipe adapted from Ambitious Kitchen: The Best Almond Flour Pancakes
- Cuisine: Gluten-Free, Grain-Free, Refined-Sugar-Free