These Paleo Chocolate Pancakes are delicious, nutrient-dense, grain-free, and a perfect low cab breakfast.
Breakfast can sometimes be tricky for me. I wake up early. I mean, really early (like 4:45 early) and the idea of whipping up eggs at that hour, just doesn’t sound appealing. On days when I can sleep in a little errrrr 5:30, I’m more likely to wait until the kids are up and eat with them. But if you’re a parent and need some alone time though, you know how precious that magical hour can be. Having a cup of coffee and eating breakfast in complete silence is glorious.
So this is where these guys come in. Truly one of the simplest breakfasts that I keep going back to over and over again. I actually like to make a big batch of these and have them on hand all week long. They’re low carb, chocolatey, taste ridiculously good with almond butter, honey, cinnamon, and chia seeds.
These Paleo Chocolate Pancakes are:
What do you need to make Paleo Chocolate Pancakes?
- Almond milk
- Coconut Flour
- Almond Flour
- Coconut Oil
- Almond butter or peanut butter
- Vanilla Extract
- Baking Soda
Paleo Chocolate Pancakes for make-ahead breakfast
In order to make breakfast a breeze, I make a batch of these chocolate pancakes once a week and store them in the refrigerator. Come morning, I just heat 2 pancakes in the micro or in the pan and smother them with almond or peanut butter, a drizzle of honey, cinnamon, and either cacao nibs or chia seeds. I find this to be a wonderful time saver.
- 1 cup almond milk at room temperature
- 4 eggs at room temperature
- 1/4 cup coconut flour + 3 tbsp
- 1/4 cup almond flour
- 2 tbsp melted coconut oil, plus extra for cooking
- 2 tbsp almond butter or peanut butter
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 2 tbsp cacao or cocoa powder
- 2 tbsp cacao nibs (you can skip if not available)
1. Combine all ingredients in a large bowl and mix well.
2. Preheat a large non-stick skillet on medium heat and add enough batter to fit 3 pancakes.
3. Cook for 2-3 minutes per side or until you start to see bubbles. Flip and cook on the other side.
4. When finished, either serve right away or you can store remaining pancakes in an air-tight container for up to a week.
If you want to sweeten the pancakes, feel free to add 1 tbsp coconut sugar.
Amount Per Serving: Calories: 127Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 119mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 5g