Chocolate Chip Almond Pancakes

00:30:00

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.

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Ingredients
- Serves 6 +
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2 1/4 cup Almond Flour
3/4 cup Granulated Sugar
1 tablespoon Baking Powder
1 tablespoon ground Flaxseeds
1/2 teaspoon Pumpkin Pie Spice
1 pinch Salt
1 cup Milk
to taste Maple Syrup
Directions HIDE IMAGES
STEP 1
Separate Egg (3) Yolks from Whites and set aside.
STEP 2
Ideally, make the batter the night before. Combine the Almond Flour (2 1/4 cup), Granulated Sugar (3/4 cup), Baking Powder (1 tablespoon), Flaxseeds (1 tablespoon), Pumpkin Pie Spice (1/2 teaspoon) and Salt (1 pinch) in a large bowl and whisk them together.
STEP 3
Then combine the Almond Butter (1 cup), Milk (1 cup), Vanilla Extract (1 teaspoon) and Egg Yolk (3 N/A) in another bowl and whisk them together well until smooth.
STEP 4
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.
STEP 5
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 (175 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) Serve and Enjoy!
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