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Heavenly Chocolate Almond Flour Pancakes

A delightful fusion of flavor and texture, these gluten-free, grain-free pancakes combine the richness of cocoa with the nutty goodness of almond flour for a healthy yet indulgent breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Look for blanched almond flour for a fine texture.
  • 1/3 cup tapioca starch This helps achieve a light and fluffy consistency.
  • 1/4 cup cocoa powder Opt for high-quality, unsweetened cocoa for the best flavor.
  • 1 tsp baking powder Ensure it’s fresh for maximum fluffiness.
  • 1/4 tsp salt A pinch enhances all flavors.
Wet Ingredients
  • 2 large eggs Use room temperature eggs for better incorporation.
  • 1/3 cup yogurt Greek yogurt works well for added creaminess.
  • 2 Tbsp maple syrup Pure maple syrup is preferable for authentic sweetness.
  • 1 tsp vanilla extract Choose pure extract for the best flavor.
Extras
  • 2-3 Tbsp miniature dark chocolate chips Add these for extra chocolaty goodness, optional.

Method
 

Preparation
  1. Preheat Your Pan: Set your pan over medium heat and grease it lightly with oil or butter to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca starch, cocoa powder, baking powder, and salt until combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, yogurt, maple syrup, and vanilla until smooth. This should take about 1-2 minutes, ensuring no lumps remain.
  4. Combine and Mix: Pour the wet mix into the dry ingredients. Stir until just combined; overmixing can lead to dense pancakes.
  5. Add Chocolate Chips: Gently fold in the miniature dark chocolate chips if using.
Cooking
  1. Cook the Pancakes: Pour about 1/4 cup of batter onto the heated pan. Cook until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
  2. Serve and Enjoy: Remove from the pan and keep warm. Serve with your favorite toppings.

Notes

These pancakes can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. Just reheat in the toaster. To make them vegan, substitute eggs with flaxseed meal and use dairy-free yogurt.