Go Back

Grain Free Chocolate Pancakes

Sometimes just a hint of chocolate is all that is needed to turn a ho-hum morning into a breakfast celebration.
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Breakfast, lunch
Servings 6 pancakes


  • electric griddle or large skillet


  • 1 cup almond flour
  • 2 tbsp cacao powder
  • 1 tbsp coconut sugar
  • 1 ½ tsp baking powder
  • pinch salt
  • ½ ripe banana 1/4 cup mashed
  • 2 eggs
  • ¼ cup nut milk
  • 1 tsp vanilla
  • ¼ cup chocolate chips optional
  • coconut oil to grease pan


  • Sift or whisk together almond flour, cacao, coconut sugar and baking powder.
  • In a separate bowl mash banana. Add eggs, milk and vanilla and whisk together.
  • Combine wet ingredients and dry ingredients.
  • Heat coconut oil in griddle or skillet on medium low. Measure ¼ batter and pour into skillet. Using a spatula or spoon, spread batter into approximately 4” pancakes (keep them small because they are more delicate than traditional pancakes). Leave enough room between pancakes to flip. If you want to add chocolate chips, sprinkle some on top of each pancake and gently press in the batter. Cook over medium low heat for 3-5 minutes. Almond flour pancakes prefer lower and slower cooking than regular wheat pancakes, otherwise the bottom will darken before the middle cooks.
  • Flip pancakes. Almond flour pancakes are more delicate than wheat flour pancakes, so flip carefully. Cook on second side.


Serve with maple syrup or fruit compote.
Keyword Chocolate, chocolate pancakes, gluten free, grain free, paleo-friendly, Pancakes