Why You’ll Love This Almond Flour Chocolate Chip Pancakes

• They’re naturally gluten-free and grain-free. Made with finely ground almond flour, these pancakes are a fantastic option for anyone following a specific dietary lifestyle, or even if you just want to mix up your breakfast routine with a nutrient-dense alternative.
• The texture is dreamily light and fluffy. Thanks to a little baking soda and a gentle hand when mixing, these pancakes rise up beautifully in the pan, giving you a soft, cake-like interior that just melts in your mouth.
• They’re packed with protein and healthy fats. Almond flour and eggs provide a solid nutritional foundation, which means these pancakes are surprisingly satisfying and will keep you full and energized for hours, unlike the carb-crash that can sometimes follow a traditional stack.
• They’re endlessly customisable. While we’re using chocolate chips today, this base recipe is a perfect canvas. You can easily swap in blueberries, sliced bananas, or even a dash of cinnamon for a whole new experience every time you make them.

Ingredients & Tools

• 2 cups (190 g) blanched almond flour
• 2 tsp baking soda
• 1/4 tsp fine sea salt
• 3 large eggs
• 1/3 cup (80 ml) milk of choice (almond, oat, or dairy all work)
• 2 tbsp maple syrup, plus more for serving
• 1 tsp pure vanilla extract
• 1/2 cup (90 g) dark chocolate chips
• Butter or coconut oil, for greasing the pan

Tools: A large mixing bowl, a whisk, a measuring cup and spoons, a non-stick skillet or griddle, and a spatula.

The quality of your almond flour really makes a difference here—opt for a finely ground, blanched variety for the smoothest batter and best texture. And don’t be shy with the chocolate chips; a little goes a long way, but honestly, a few extra never hurt anybody.

Serves: 2-3 (makes about 8-10 small pancakes) | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Why blanched almond flour? Blanched almond flour is made from almonds with the skins removed. It results in a finer, lighter texture and a more neutral colour, which gives you those beautiful, golden-brown pancakes. Almond meal (with the skins) will work in a pinch, but your pancakes will be denser and speckled.
• Is your baking soda active? This is the key to getting a good rise! To test it, sprinkle a little bit into a small bowl of vinegar or lemon juice. If it fizzes vigorously, it’s good to go. If not, it’s time for a new box.
• Let your eggs come to room temperature. Cold eggs can cause the coconut oil or butter in the pan to solidify more quickly, which might lead to uneven cooking. Taking your eggs out of the fridge 15 minutes before you start makes a noticeable difference.
• Don’t overmix the batter. Almond flour pancakes are a bit more delicate than their wheat-flour cousins. Stir the wet and dry ingredients together until they’re *just* combined. A few lumps are perfectly fine—overmixing can lead to tough pancakes.

How to Make Almond Flour Chocolate Chip Pancakes

Serving Suggestions

Complementary Dishes

• Crispy bacon or sausage links — The salty, savoury crunch is the perfect counterpoint to the sweet, fluffy pancakes. It’s a classic breakfast combo for a very good reason.
• Fresh berry compote — Simply simmer some mixed berries with a touch of maple syrup until they break down into a saucy consistency. The bright, tart fruit cuts through the richness beautifully.
• Greek yogurt with a drizzle of honey — For a lighter, protein-packed option, a dollop of creamy yogurt adds a lovely tang and makes the meal feel even more substantial.

Drinks

• A strong cup of coffee — The bitterness of a good dark roast coffee is the ultimate partner for sweet chocolate chip pancakes. It just feels right.
• Cold glass of milk — Whether it’s dairy or your favourite plant-based alternative, a cold glass of milk is a timeless pairing that never fails to satisfy.
• Freshly squeezed orange juice — The vibrant citrus acidity wakes up your palate and provides a refreshing contrast to the warm, comforting pancakes.

Something Sweet

• A small square of dark chocolate — For the true chocolate lover, melting a little extra dark chocolate on top takes the indulgence to the next level. It’s a simple but decadent finish.
• A dusting of powdered sugar — It looks beautiful and adds a delicate, snowy sweetness that’s just lovely. Use a fine-mesh sieve for an even, professional-looking dusting.
• Sliced bananas — The soft, creamy texture and natural sweetness of bananas are a match made in heaven with the nutty flavour of the almond flour.

Top Mistakes to Avoid

• Mistake: Cooking on too high heat. Almond flour browns more quickly than all-purpose flour. If your pan is too hot, the outside will burn before the inside is cooked through. Medium heat is your friend here—be patient.
• Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too… it’s so tempting! But pressing down squeezes out the air bubbles that make them fluffy, resulting in a dense, sad pancake. Just let them be.
• Mistake: Flipping too early. If you try to flip before the bubbles have formed and the edges are set, the pancake is likely to tear. Wait for those visual cues—it’s worth it.
• Mistake: Using a coarse almond meal. While it will work, the texture will be much grainier and the pancakes may not hold together as well. Investing in a fine, blanched almond flour is the key to a superior result.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the almond flour to fully hydrate, resulting in a thicker batter and a more cohesive pancake that’s less likely to fall apart.
• Tip: Use a cookie scoop for perfect portions. For uniformly sized pancakes that cook at the same rate, a medium (2-tablespoon) cookie scoop is a game-changer. It’s so much cleaner and more precise than using a spoon.
• Tip: Test one pancake first. Before you commit to a whole batch, cook one “test” pancake. This lets you adjust the heat if needed and confirm the cooking time for your specific stove and pan.
• Tip: Freeze for easy future breakfasts. These pancakes freeze incredibly well. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster or oven for a quick, healthy breakfast on busy mornings.

FAQs

Can I make the batter the night before?
I wouldn’t recommend it for the best results. The baking soda will lose its potency overnight, leading to pancakes that don’t rise well. The batter can also become too thick as the almond flour absorbs the liquid. For a make-ahead option, mix the dry ingredients and wet ingredients in separate containers the night before, then quickly combine them in the morning.

My batter is really thick—is that normal?
Yes, absolutely! Almond flour batter is naturally much thicker than traditional pancake batter. It should be scoopable, not pourable. If it’s so thick you can’t mix it, you can add another tablespoon of milk, but try to resist the urge to make it too thin, as that will result in flat pancakes.

Can I make these pancakes vegan?
It’s a bit trickier with almond flour because eggs provide crucial structure. You could experiment with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), but the texture will be more delicate and they may be harder to flip. I’d recommend looking for a recipe specifically designed to be vegan for more reliable results.

Why did my pancakes turn out greasy?
This usually happens if there’s too much fat in the pan. You only need a very light coating of butter or oil between batches. If you find they’re greasy, try wiping the pan with a paper towel and using a fresh, smaller amount of fat for the next batch.

Can I use a different type of sweetener?
Definitely! Maple syrup adds flavour, but you can use an equal amount of honey, or even a sugar-free syrup. If using a granulated sweetener like coconut sugar, I’d recommend blending it with the wet ingredients to help it dissolve more easily.