Single Serve Chocolate Chip Pancakes (almond flour)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
1/2 cup super-fine almond flour (I use Bob’s Red Mill)
1/2 tsp baking powder
3 pinches of salt
2 medium eggs
1 tsp pure vanilla extract
Sugar-free chocolate chips to taste
Instructions
- Mix the almond flour, baking powder, and salt together. It’s fine if there are little chunks of almond flour.
- Add the eggs and vanilla and mix until combined (but not too much because you don’t want it over-mixed!)
- Fold in the chocolate chips
- Preheat a pan to low-medium heat.
- Add batter to the pan to make whatever size pancakes you want.
- Depending on your pan, the cooking time will vary. But the batter won’t really bubble, so just cook it for a couple minutes on one side, then flip it over and cook for 30-60 seconds on the other side. This is what I did to make it the most fluffy, but it’ll depend on your pan and how big your pancakes are.
Notes
Note #1: these pancakes are best when not cooked for long! If you like them more on the gooey and fluffy side, then be careful not to overcook.
Note #2: these pancakes will turn out different depending on what ingredients you use. For example, some almond flours are drier than others. I suggest using the same brand as I did in order to get the same result!
