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Single Serve Chocolate Chip Pancakes (almond flour)

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Ingredients

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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

  1. Mix the almond flour, baking powder, and salt together. It’s fine if there are little chunks of almond flour.
  2. Add the eggs and vanilla and mix until combined (but not too much because you don’t want it over-mixed!)
  3. Fold in the chocolate chips
  4. Preheat a pan to low-medium heat.
  5. Add batter to the pan to make whatever size pancakes you want.
  6. 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!

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