Coconut Flour Chocolate Chip Pancakes
Rich and warm gluten free coconut flour pancakes with chocolate chips.
| Servings | Prep Time |
| 1-2People | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1/4cup Coconut Flour
- 2 eggs
- 1/3cup Almond Milk
- 2tbsp Coconut Oil
- 1/8tsp Baking Soda
- 2tbsp Maple Syrup
- 1/4cup Dairy Free Chocolate Chips
- Pinch Salt
Instructions
- Pre-heat a non-stick skillet over low-medium heat.
- Separate the egg whites and the yolks. Beat egg whites until soft peaks form.
- To the yolks add the coconut oil, maple syrup, milk and mix.
- Mix the coconut flour, baking soda and salt and add to the egg yolk mixture.
- Add the chocolate chips
- Lastly gently fold in the egg whites using a spatula making sure not to over mix.
- Put some coconut oil on the skillet and add some of the batter.
- Unlike traditional pancakes, you will not see a lot of bubbles so make sure to give at least 3 minutes before flipping them. Lift one end with a fork or a spatula to make sure it is ready for flipping. Be patient!
- Don’t get disheartened if while flipping they lose their shape because they will taste amazing anyways.
- These pancakes taste best right off the griddle and trust me they will no last long anyways as they taste more yummier and rich than the traditional pancakes.
- Serve hot with coconut oil, butter, fruits, syrup.
Recipe Notes
- You can use honey or agave instead of maple syrup.
- Add a dash of vanilla to give an extra flavor.
- Both cow and dairy free milk work perfectly in this recipe.
- Add an extra egg if you feel that the batter is not having the right consistency.
- You can add any kind of chocolate chips or even fruits like blueberries to kick up the flavor.
- Add a pinch of cinnamon to bring warmth to the pancakes.
Also try Coco-Nana Cake