Chocolate Chip Almond Pancakes

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.

Total Time

50min

4.3

3 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

2 1/4 cups

Almond Flour

•

3/4 cup

Granulated Sugar

•

1 Tbsp

Baking Powder

•

1 Tbsp

Flaxseeds , ground

•

1/2 tsp

Pumpkin Pie Spice

•

1 pinch

Salt

•

1 cup

Almond Butter

•

1 cup

Milk

•

1 tsp

Vanilla Extract

•

Eggland's Best Classic Eggs , separated

•

1 cup

Chocolate Chips

•

to taste

Maple Syrup

Cooking Instructions

Ideally, make the batter the night before. Combine the Almond Flour (2 1/4 cups) , Granulated Sugar (3/4 cup) , Baking Powder (1 Tbsp) , Flaxseeds (1 Tbsp) , Pumpkin Pie Spice (1/2 tsp) and Salt (1 pinch) in a large bowl and whisk them together.

Then combine the Almond Butter (1 cup) , Milk (1 cup) , Vanilla Extract (1 tsp) , and yolks of the Eggland's Best Classic Eggs (3) 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 (1 cup) into the batter. Heat a non-stick electric griddle to 350 degrees F (180 degrees C) 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 (to taste) .

Nutrition Per Serving

CALORIES

861

FAT

61.5 g

PROTEIN

27.1 g

CARBS

61.9 g