These chocolate almond flour pancakes are thick and fluffy with a moist texture and nutty chocolate flavor. They're made with almond flour and naturally gluten free, dairy free and paleo. This pancake recipe is perfect as a side to breakfast - kid friendly and quick to make.
Pancakes can be hit or miss with my kids, but they always love these chocolate almond flour pancakes.
These pancakes are made with almond flour and cocoa powder, sweetened with maple syrup and studded with dark chocolate chips. They're thick and fluffy with a moist texture and rich chocolate flavor. Not only that, but they're gluten free, dairy free and paleo friendly - perfect for a healthy breakfast side.
If you're anything like my kids and LOVE chocolate, then these pancakes are a must!
Why You'll Love these Chocolate Pancakes
- gluten free and paleo - made with a few minimally processed ingredients like almond flour and cocoa powder
- dairy free - these chocolate pancakes are made without milk
- fluffy and moist - I kept the batter thick to give these pancakes a fluffy and moist texture.
- easy to make - a one-bowl pancake batter that's cooked on a frying pan.
Ingredients
You can find the full recipe for these almond chocolate pancakes in the recipe card below, but here's an overview of the ingredients you'll need:
- almond flour - since these are almond flour pancakes. I like using blanched almond flour for texture purposes, but almond meal should work too.
- tapioca starch - this ingredient is added for texture purposes. The best swap is arrowroot starch/flour.
- cocoa powder - I like using Dutch processed cocoa powder for a richer chocolate flavor.
- baking powder - I either make my own paleo baking powder, or use a grain free baking powder like that from Otto's Naturals.
- salt - enhances the flavors
- large eggs - needed to bind the ingredients
- yogurt - I used an organic, unsweetened coconut yogurt, but any type of yogurt will work.
- maple syrup - to sweeten the pancakes.
- vanilla extract - added for flavor.
- dark chocolate chips - optional, but perfect if you want a little extra chocolate. I used miniature dark chocolate chips, but you could use regular sized or cut up a chocolate bar.
How to Make Chocolate Pancakes with Almond Flour
The batter for these paleo chocolate pancakes is made in one bowl, then cooked on a frying pan. Here are the steps:
- Preheat your frying pan on medium heat and add a small amount of oil to grease it (I used coconut oil).
- Make the batter by combining the dry pancake ingredients, then mixing in the wet ingredients.
- Lastly, fold the chocolate chips into the batter.
- Scoop out about ¼ cup of the pancake batter onto your preheated frying pan. I cooked 2 pancakes at a time, but feel free to do more if you have the space.
- Cover the pan with a lid for more even cooking and let the pancakes cook until small bubbles form on top. Then remove the lid and flip the pancakes. Cook until done. It's okay for the pancakes to be slightly under-cooked; they have the best texture this way.
Tips and Tricks
- Measure flours by weight - this is the most accurate way to measure ingredients, especially flours (like almond flour). You can use a small kitchen scale to measure your ingredients by weight.
- Use a runny yogurt - since the batter is so thick, these pancakes work best if you're using a runnier yogurt.
- Thin the batter for thinner pancakes - if your pancake batter is too thick for your liking, then thin it with a little water or almond milk. A thick batter makes thicker, fluffier pancakes.
- Cook covered - if you place a lid over your frying pan, the pancakes will cook more evenly.
Storage
Place any leftover pancakes in an airtight storage container or baggie and keep in the fridge, up to one week.
For longer storage, cool the pancakes completely, then place them in an airtight baggie in the freezer. If you don't want your pancakes to stick together, I recommend putting a piece of parchment paper between each pancake.
FAQ
I purposely created a thick batter to make the pancakes thick and fluffy. If you want to thin the batter, then feel free to whisk in a little water or almond milk.
Yes, but Greek yogurt tends to be very thick so you may have to thin the batter with some water or almond milk to get the right pancake texture.
Yes! I've used this exact batter to make waffles and it worked perfectly. You'll get about 2 Belgium waffles or 8 miniature waffles.
More Healthy Pancake Recipes
Looking for other recipes like this? Try these:
Chocolate Almond Flour Pancakes (Gluten Free, Paleo)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 7 pancakes 1x
Description
These chocolate pancakes are made with almond flour and sweetened with maple syrup. They have a moist, fluffy texture and rich chocolate flavor.
Ingredients
- 1 cup almond flour (95g)
- ⅓ cup tapioca starch (42g)
- ¼ cup cocoa powder (22g)
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ⅓ cup yogurt (I used unsweetened coconut yogurt)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2-3 Tbsp miniature dark chocolate chips (optional)
Instructions
- Preheat your frying pan on medium heat and add a small amount of oil to grease it (I used coconut oil).
- In a large mixing bowl, combine the almond flour, tapioca starch, cocoa powder, baking powder and salt.
- Mix in the eggs, yogurt, maple syrup and vanilla. Whisk until smooth.
- Using a spatula, fold the chocolate chips into the batter.
- Scoop out about ¼ cup of the pancake batter onto your preheated frying pan. I cooked 2 pancakes at a time, but feel free to do more if you have the space.
- Cover the pan with a lid for more even cooking and let the pancakes cook until small bubbles form on top. Then remove the lid and flip the pancakes. Cook until done. It's okay for the pancakes to be slightly under-cooked; they have the best texture this way.
- Repeat steps 5-6 until you've used up all of the pancake batter.
Katie
Hope you all love these pancakes as much as we do!