Paleo Dark Chocolate Chip Pancakes
 
Prep time
Cook time
Total time
 
These Paleo Dark Chocolate Chip Pancakes will make anyone fall in love with you! They’re light and fluffy and incredibly delicious. With bits of chocolate in every bite how could they not be? These pancakes are a perfect way start Valentine’s Day, or any pancake-craving day that is! They’re gluten-free, dairy-free, refined sugar-free, oil-free, and have a vegan option!
Author:
Recipe type: Breakfast & Brunch
Serves: 2 People
Ingredients
  • 1 ¼ cup blanched almond flour (112g) (can sub almond meal, but will be grainy, which I don’t suggest)
  • ½ cup tapioca flour (60g)
  • 2 tablespoons coconut flour(about 17.5g)
  • 1 cup unsweetened vanilla almond milk (can sub non-dairy milk of choice)
  • 2 large organic eggs, room temperature (can sub twoflax or chia eggs)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon organic apple cider vinegar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon sea salt
  • ¼ - ½ cup dark chocolate chips/chunks (70% or higher) (45g – 90g)
  • 1-2 tablespoons pure maple syrup or raw honey (*optional for sweeter pancakes) (can also sub an unrefined granulated sweetener of choice)
Instructions
  1. First, spray a griddle or large skillet with non-stick spray. If using a griddle, preheat it to the temperature range it states for pancakes. I cook mine on 350°F. If using a skillet, turn the temperature to medium-high.
  2. In a large mixing bowl, add the dry ingredients: almond flour, tapioca flour, coconut flour, baking powder, baking soda, cinnamon, and sea salt. Whisk to combine.
  3. Next, in a medium bowl, add the egg whites and beat with a hand mixer until stiff peaks form.
  4. Thereafter, in another medium bowl, add the egg yolks, almond milk, vanilla extract, apple cider vinegar, and maple syrup (if using) and whisk to combine.
  5. Then, pour the wet mixture into the dry and stir with a wooden spoon or spatula until just combined.
  6. Furthermore, add the beaten egg whites and gently fold into the batter until it’s fully infused with the batter.
  7. Lastly, fold in those delicious dark chocolate chips or chunks!
  8. Let the batter sit for about 5 minutes so the coconut flour can absorb some moisture; the batter should be thick, but not so thick that it’s hard to pour. You don’t want the batter to be runny.
  9. After the batter has set, use a ⅓ – ¼ measuring cup to pour the batter onto your griddle or skillet. If using metal cookie cutters use about 1-3 tablespoons, depending on the size of the cookie cutters.
  10. After a few minutes, you will start to see bubbles form. However, wait to flip until they deflate; that’s your sinless secret to pancake perfection!
  11. Cook for a few more minutes and then you have your very own sinless Paleo Dark Chocolate Chip Pancakes!
  12. Enjoy with a spread of grass-fed butter, ghee, or nut butter and top with berries, banana slices, maple syrup or honey, or homemade Paleo whipped cream! The decisions are yours! :)
Recipe by Sabrina's Sinless Secrets at https://sabrinassinlesssecrets.com/brunch-breakfast-recipes/paleo-dark-chocolate-chip-pancakes/