These Paleo Chocolate Pancakes are delicious, nutrient-dense, grain-free, and a perfect low cab breakfast.
PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
Ingredients
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- 1 cup almond milk at room temperature
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- 4 eggs at room temperature
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- 1/4 cup coconut flour + 3 Tbsp
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- 1/4 cup almond flour
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- 2 Tbsp melted coconut oil, plus extra for cooking
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- 2 Tbsp almond butter or peanut butter
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- 1 tsp vanilla extract
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- 3/4 tsp baking soda
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- 1/4 tsp cinnamon
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- 2 Tbsp cacao or cocoa powder
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- 2 Tbsp cacao nibs (you can skip if not available)
Directions
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- Combine all ingredients in a large bowl and mix well.
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- Preheat a large non-stick skillet on medium heat and add a little coconut oil and enough batter to fit 3 pancakes.
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- Cook 2-3 minutes per side or until you start to see bubbles. Flip and cook on the other side. Repeat until batter is gone.
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- When finished, either serve right away or you can store remaining cooled pancakes in an air-tight container in the refrigerator for up to a week.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
