Grain Free Chocolate Chip Pancakes
There is nothing like an indulgent stack of chocolate chip pancakes in the morning. This was one of those mornings where I woke up with a craving and decided to appease it.
Having allergies, autoimmune and gut health issues means that I can’t just make any ole pancakes. These pancakes are of course light, fluffy and delicious but they’re also completely sugar free, grain free, gluten free and paleo. I like to eat my pancakes with some fruit such as berries or a banana, an egg or two plus a side of bacon or prosciutto. A big, hearty breakfast is my favorite way to begin the day.
Regardless if I’m having pancakes or something more savory, my general template usually stays the same; some sort of carby base such as a pancake, waffle, muffin, or root vegetable plus a healthy fat (avocado or eggs) and a bit of protein which involves either bacon, prosciutto, ham, deli meat chicken or turkey or fish.
A Note On Chocolate Chips:
The amount of chips you add here is completely up to you. However, I don’t advise going over 1/2 cup. Adding 1/2 cup will make these super chocolatey. Sometimes I really like that because then the pancakes will stick to the pan a little and the chocolate will harden slightly against the skillet and it creates an explosion of flavor. Not to mention an explosion of chocolate in your mouth.
But I know this flavor bomb is not for everyone. Which is why I recommend keeping the chip to pancake ratio at about 1/4-1/3 cup.
Ingredients:
(Makes 2-3 servings)
2 eggs
1 cup full fat coconut milk
3/4 cup almond flour (sub Tigernut flour)
3 tbsp coconut flour
1/4 cup tapioca flour (sub arrowroot)
1 tsp baking powder or soda
1/3 cup chocolate chips (you can add up to 1/2. This is where it gets suuuper chocolatey. See notes above)
Avocado or coconut oil for coating the pan
Preparations:
Crack two eggs into a bowl and beat them together.
Pour in the one cup of full fat coconut milk. The creaminess of the full fat is what makes these super delicious.
Add the almond flour, coconut flour, tapioca flour & baking powder and stir everything together well.
Mix the chocolate chips in with a fork.
Oil a cast iron skillet and let it heat up. A steel pan could also work. Add two to three tablespoons avocado or coconut oil. Wait a few minutes for the pan to heat up.
Once a bit of water bounces off it, it’s hot enough. Pour small medium dollar sized pancakes onto the skillet.
Cook for about 3 - 5 minutes on medium low heat. Flip and repeat on the other side.