Almond Flour Chocolate Chip Pancakes, an easy homemade gluten-free pancake recipe for fluffy pancakes full of chocolate chips! A quick and simple breakfast or brunch option. that is perfect for the whole family. Delicious!
(For your shopping convenience, this post contains affiliate links.)
Almond Flour Chocolate Chip Pancakes, a quick and easy pancake recipe that is not only gluten-free but tastes great! My original from scratch Almond Flour Pancakes have been quite popular on Pinterest so couldn’t help but come up with some variations. And doesn’t get better than chocolate right?
These Almond Flour Chocolate Chip Pancakes are not only gluten-free but can also be made dairy-free and/or egg-free. Be sure to get allergy-friendly chocolate chips as well if needed. You don’t have to make these dairy-free and/or egg-free if you don’t want to. Lots of options!
As I’ve mentioned in my other almond flour pancake recipes (like these Almond Flour Blueberry Pancakes and Almond Flour Pumpkin Pancakes…) if you are expecting almond-flavored pancakes that are more of a traditional type, you may be disappointed. These are meant to be lower carb and higher protein than regular pancakes. They are still delicious though!
What is Almond Flour
If you’re not familiar with almond flour, it is not a flour at all. It’s just finely ground almonds that is a lower carb and higher protein option than all-purpose flour. Generally speaking, you can not substitute almond flour for all-purpose flour since they are quite different.
(Full printable recipe card is at bottom of post.)
Almond Flour Chocolate Chip Pancakes Ingredients
- Almond Flour – I would not recommend using homemade almond flour since it is generally not as finely ground as commercial brands.
- Unsweetened Coconut Milk – Or you could use your favorite milk substitute or buttermilk, milk, almond milk, etc.
- Coconut Oil – Melted. You could also use melted butter, vegetable oil, or canola oil.
- Eggs – If you can’t have eggs you can try a flaxseed/water substitution. Some people have had good luck with that but I haven’t tried it.
- Maple Syrup – Or use your favorite sweetener such as honey, sugar, or sugar substitute.
- Vanilla Extract – Or you can add your favorite extract such as almond, coconut, etc.
- Orange Juice – The little acidity helps the baking soda. You can also use apple cider vinegar, white vinegar, or lemon juice.
- Baking Soda – Helps the pancakes rise a bit with the baking soda.
- Salt – Just a little.
- Mini Chocolate Chips – Or you could use regular size chocolate chips or your favorite baking chips. Check the ingredients if you need it to be allergy-friendly.
How to Make Almond Flour Chocolate Chip Pancakes
- Blender. Mix all the ingredients except chocolate chips in a blender.
- Preheat. Preheat pan over medium heat with a little oil.
- Cook. Pour a little batter on a nonstick pan, sprinkle with chocolate chips. Wait for batter to bubble, then flip and continue cooking. Serve!
(Full detailed directions are in printable recipe card at bottom of post.)
- These pancakes are best served right away, but you can also keep them warm in the oven on a low temperature.
- Top these pancakes with chocolate, strawberry, or even raspberry sauce (like this sauce). Fresh fruit, whipped cream, and more chocolate chips would also be delicious.
- Serve these pancakes with a fruit salad or your favorite breakfast foods like eggs and bacon (like this Maple Roasted Bacon).
Quick Tips for Best Results
- For best results, I don’t recommend using homemade almond flour. Commerical brands (such as Kirkland, Bob’s Red Mill, Honeyville, etc.) are typically a finer ground and result in a less gritty pancake.
- I like to use a large scooper to spoon my pancakes onto my pan, but you can also pour right out of your blender or use a spoon.
- You can make this pancake batter in a bowl if you don’t have a blender, but I love how quick and easy a blender is to make the batter.
- This pancake batter can be a little thick, so you may want to spread it on your pan with the back of a spoon or spatula. Don’t spread them too much so they remain thick and fluffy.
Almond Flour Chocolate Chip Pancakes FAQ
How should I store Almond Flour Chocolate Chip Pancakes?
Any leftover pancakes can be store in an airtight container or resealable bag in the refrigerator. You can reheat the leftover pancakes in the microwave or the oven on a low temperature.
Can I freeze the pancakes?
Yes! I like to place the pancakes in a single layer on a cookie sheet that has been lined with a silicone mat. Once the pancakes frozen, you can stack them in a resealable bag and they shouldn’t stick. Be sure to get as much air out as possible.
How long will the pancakes last?
They will last a few days in the fridge, or longer in the freezer.
Instead of chocolate chips you could use fruit (such as blueberries, strawberries, or raspberries), nuts, coconut, or your favorite mix-ins!
Can I use low-fat ingredients?
You can use low-fat milk. You can also try using egg substitutes.
What else can I add to this recipe?
Coconut and/or peanut butter chips would also be great additions.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You can try an egg substitute for the eggs such as flaxseed with water. I have not tried it, but know others have had good luck with it. Be sure to check your chocolate chips and get a vegan-friendly brand.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute for an even lower carb version.
Gluten-Free -They are gluten-free but be sure to check your chocolate chips to make sure.
Other Almond Flour Recipes You May Enjoy
- Almond Flour Crackers – Easy gluten-free crackers. Serve with your favorite cheese or dips.
- Almond Flour Chocolate Chip Cookies – Simple drop cookie recipe for delicious soft cookies.
- Almond Flour Brownies – So chewy and fudgy!
- Almond Flour Blueberry Muffins – Another great breakfast option. Can substitute chocolate chips for the blueberries as well.
- Almond Flour Pizza Crust – So popular! You can make it thin or thick.
Hope you enjoy this simple Almond Flour Chocolate Chip Pancakes recipe. Tell me in the comments what you topped them with!
Almond Flour Chocolate Chip Pancakes
- 2 cups almond flour
- 3/4 cup unsweetened coconut milk (or buttermilk, milk, or milk substitute)
- 4 large eggs
- 2 tablespoons coconut oil melted (or use vegetable oil or melted butter)
- 2 teaspoons maple syrup (or sugar, honey, or sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice (or apple cider vinegar or lemon juice)
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup mini chocolate chips
- Place all ingredients except chocolate chips in a blender, and process until smooth.
- Lightly grease a griddle or large nonstick pan with a little more coconut oil (or butter or vegetable oil). Preheat pan over medium heat.
- Spoon or pour about 3 tablespoons of batter (I used a large cookie scoop) onto hot pan. Sprinkle some chocolate chips on top. Cook about 3-5 minutes per side or until golden brown underneath and batter is slightly bubbly. Flip over and cook an additional 3-5 minutes. Repeat with remaining batter.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)