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
Servings Prep Time
1-2People 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Pre-heat a non-stick skillet over low-medium heat.
  2. Separate the egg whites and the yolks. Beat egg whites until soft peaks form.
  3. To the yolks add the coconut oil, maple syrup, milk and mix.
  4. Mix the coconut flour, baking soda and salt and add to the egg yolk mixture.
  5. Add the chocolate chips
  6. Lastly gently fold in the egg whites using a spatula making sure not to over mix.
  7. Put some coconut oil on the skillet and add some of the batter.
  8. 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!
  9. Don’t get disheartened if while flipping they lose their shape because they will taste amazing anyways.
  10. 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.
  11. Serve hot with coconut oil, butter, fruits, syrup.
Recipe Notes

Dairy Free, Soy Free, Gluten Free Pancakes

 

  • 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