Description
Delicious and fluffy pancakes made with almond flour, perfect for a healthy breakfast!
Ingredients
Scale
- 1 cup almond flour
- 1/3 cup tapioca starch
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup yogurt (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 1/4 cup of the pancake batter onto your preheated frying pan. Cook 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 for the best texture.
- Repeat steps 5-6 until you’ve used up all of the pancake batter.
Notes
- These pancakes are great with a variety of toppings such as fruit, whipped cream, or additional maple syrup.
- Ensure your frying pan is preheated for the best cooking results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 120mg