We sure love having pancake breakfasts in this house. I’ve made so many different varieties that I’ve lost count. It is so fun to keep coming up with different combinations based on what we’re in the mood for that week. This week we wanted them to have a little more substance and nutrition. So I used almond flour, almond butter and flax to kick them up and make them more satisfying. Let me tell you, these chocolate chip almond pancakes were just the ticket!
I served them as I cooked them with warm maple syrup. Oh wow, they were everything we were craving for our pancake breakfast. They were so fluffy with those yummy hits of chocolate throughout. The almond flour, almond butter and vanilla gave them such rich flavor too. Hope you all love them as much as we did! xoxo
Brunch is always more fun with pancakes, and these chocolate chip almond pancakes are so fluffy and flavorful! The almond butter and flax gives them substance too.
- 2 1/4 cups almond flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon ground flax seeds
- 1/2 teaspoon pumpkin pie spice
- 1 pinch salt
- 1 cup almond butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 whole eggs yolks separated from whites
- 1 cup chocolate chips
- maple syrup warmed up as needed for topping
- Ideally, make the batter the night before. Combine the almond flour, sugar, baking powder, flax, pumpkin pie spice and salt in a large bowl and whisk them together. Then combine the almond butter, milk, vanilla and egg yolks in another bowl and whisk them together well until smooth. Pour those wet ingredients into the dry ingredients and whisk it all together until you have a thick, smooth batter. Then have the egg whites ready in another bowl and use a hand mixer to whip them up into stiff peaks. Use a spatula to fold those egg whites into the rest of the batter without deflating them. Cover the batter and refrigerate it overnight.
- In the morning, use a spatula again to fold the chocolate chips into the batter. Heat a non-stick electric griddle to 350 or a non-stick griddle pan over medium high heat. Scoop the desired portions of batter onto the griddle in batches and let them cook for 4-5 minutes on each side. They should get golden and fluffy. Serve them as you make them with warm maple syrup! Enjoy!!