Who said that eating grain free couldn’t be delicious? Not only delicious, but quite easy as well. Go ahead and try it. Start your day with these chocolate chip almond flour pancakes. Grab a skillet, some basic ingredients, whip it all up, and wallah, breakfast is ready in a pinch. Now you don’t have to feel guilty eating that stack of pancakes. It could be like Sunday brunch everyday.
Fluffy, moist, and fluffy, fluffy, fluffy is what these pancakes are. Not crumbly, not dry, but soft and moist. Did I mention the pickiest of kids will also devour these? That says something right there. Add a few chocolate chips, serve them to your little fellas and ladies-no whines, ifs, ands, or buts. Only smiles.
- 1¾ cups blanched almond flour
- 3 eggs
- 4 tbsp milk of choice
- 5 tbsp sour cream
- 1.5 tbsp honey
- 1tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- milk or semisweet chocolate chips
- Add all ingredients except for chocolate chips in a bowl. Mix until smooth. Fold in as many chocolate chips as you would like.
- Heat a skillet on medium high. Grease with some oil or butter. Pour ¼ or ⅓ (if you like bigger pancakes) cup full of pancake batter on the skillet. Cook for about 3-4 minutes until you notice that the bottom has nicely browned. Carefully flip the pancakes and cook for another 1-2 minutes, until done.