Fluffy Chocolate Chip Almond Flour Pancakes

By Sarah {Thyme to Eat}
September 1, 2015
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Author Notes: The fluffiest grain free pancakes you'll ever have.Sarah {Thyme to Eat}

Serves: 3-4

  • 1 3/4 cups almond flour
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk of choice
  • 5 tablespoons sour cream (can be substituted for a vegan version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1.5 tablespoons honey
  • to taste chocolate chips (milk or semisweet)
  1. In a bowl add all of the ingredients except for the chocolate chips. Whisk until smooth. Fold in chocolate chips.
  2. Heat skillet over medium high heat. Once hot, grease with some oil or butter. Pour 1/4 or 1/3 (if you like bigger pancakes) cup full of pancake batter onto the hot skillet.
  3. Cook for 3-4 minutes or until you notice the bottom is nicely browned. Flip and cook for another 1-2 minutes until done.

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