Growing up every Sunday, my dad would make pancakes or waffles. Even now that I am older, I still love making them on Sunday’s. Very rarely will I have a smoothie, which I have everyday for breakfast, on a Sunday. And then a year ago when I found out I had candida that changed for a bit. I’ve tried out so many different recipes which you can check out in my Candida Diet Recipe post. I also serve my pancakes with berries but there are sometime where I’m just craving chocolate chip pancakes. These chocolate chip pancakes actually taste like chocolate chip cookies, they are that good
My secret….. lots of cinnamon and vanilla.
These pancakes are sweet enough that you don’t need syrup. I love eating them plain and sometime I eat them with coconut cream. Soooo good.
They honey is optional in this recipe so if you are vegan, leave it out.
Normally for a chia egg, you use 1 tablespoon of chia seeds per 3 tablespoons of water. This is not the case for this recipe. You will want to do 1 tablespoon of chia seeds with 1 tablespoon of water. Make sure you use warm water. If you’d like to use a real egg, feel free to!
- 3/4 cup on non dairy milk, room temperature
- 1 chia egg (see note above)
- 2 tablespoons of coconut oil, melted and cooled
- 1 1/2 cups of almond flour
- 1/4 cup of arrowroot flour
- 1 1/2 teaspoons of paleo baking powder (2 parts cream of tartar, 1 part baking soda)
- 1/4 teaspoon of fine sea salt (I use pink himalayan)
- 1- 1 1/2 teaspoons of cinnamon
- 1 teaspoon of ground vanilla
- 2 tablespoons of honey (optional)
- 1/2- 3/4 cup of stevia sweetened chocolate chips ( I use Lily’s dark chocolate chips)
- Mix together all of the dry ingredients (almond and arrowroot flours, baking powder, salt, cinnamon and vanilla)
- Create a crater in the middle and add all of the wet ingredients. Mix well.
- Fold in the chocolate chips
- Grease a griddle with coconut oil and heat up
- Ladle the batter onto the griddle and cook. Flip and cook the other side.
- Optional: serve with coconut cream
Chocolate Chip Pancakes
- ¾ cup non dairy milk room temperature
- 1 chia egg
- 2 tbsp coconut oil melted and cooled
- 1½ cups almond flour
- ½ cup arrowroot flour
- 1 ½ tsp paleo baking powder 2 parts cream of tartar to 1 part baking soda
- ¼ tsp fine sea salt
- 1- 1½ tsp ground cinnamon
- 1 tsp ground vanilla
- 2 tbsp raw honey optional
- ½-¾ cup stevia sweetened chocolate chips I use Lily's Dark Chocolate Chips
- Mix together all dry ingredients (flours, baking powder, salt, cinnamon and vanilla)
- Create a crater in the middle of the bowl and add in all the wet ingredients. Mix well
- Fold in the chocolate chips
- Grease the griddle or pan with coconut oil and warm up
- Ladle the batter onto the griddle. Cook for a couple minutes. Flip and cook the other side
- Optional: Serve with coconut cream
Chia EggNormally for a chia egg, you use 1 tablespoon of chia seeds per 3 tablespoons of water. This is not the case for this recipe. You will want to do 1 tablespoon of chia seeds with 1 tablespoon of water. Make sure you use warm water. If you'd like to use a real egg, feel free to!