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.
Let me share a few ideas of creativity. There really are no hard, set rules when it comes to meals these days. For a large family breakfast, or a late night treat with friends, I like to add tiny ramekins to each person’s dish with some additional chocolate chips in case the person cares to add a few more. Everyone did! I center my table with a bowl of sliced bananas, homemade whipped cream, warmed maple syrup and hot raspberry preserves. One night I went all out though. I had made my Paleo Vanilla Bean Ice Cream (using my home made vanilla extract) the night before, so I offered that too.
I must note that most of my homemade ice creams are soft serve and if you like homemade ice cream that stays soft after you churn and place it in your freezer, then you really need to check out my Paleo Vanilla Bean Ice Cream or Paleo Peach Mango Ice Cream.
Enjoy, and always remember, there are no rules to how creative you can be in the kitchen! Be sure to send me a message and let me know how it goes!
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Paleo Chocolate Chip Pancakes
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
If you have any questions or suggestions, email me at Info (at) TinaTurbin (dot) com
I'm passionate about inspiring vibrant, healthy lives through mindful eating and lifestyle shifts. My gluten-free journey led me to embrace grain-free diets, and I love guiding others to boost physical health and mental clarity. Read more About Tina Turbin.