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Coconut Chocolate Chip Pancake

Coconut Chocolate Chip Pancakes

Here's What You Need

  • 4 eggs room temperature
  • oil for frying
  • 1/4 c dark chocolate chips
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 c coconut flour
  • 1/4 c stevia baking blend
  • 2 tsp vanilla extract
  • 1 c coconut milk or cream
  • 1/4 c greek yogurt (optional)

Here's What You Do

  1. Mix eggs, coconut milk, stevia and vanilla until well blended.

  2. Add in all remaining ingredients except chocolate chips. Once batter is well mixed, gently fold in chocolate chips.

  3. Allow batter to set up while preheating griddle or nonstick skillet over medium-low heat. Add butter or coconut oil for frying just before adding batter to pan.

  4. Using a 1/4c measuring cup (2/3 full for small pancake, or almost full for medium pancakes), spoon batter into pan. It should seem thick. When batter is browning around the edges and bubbling evenly across the top they are ready to flip. Be sure they are at this point before trying, or else the pancakes will wrinkle up. (it will take longer than a regular gluten flour pancake.

  5. Flip pancakes and cook for approximately two-three minutes on the second side.

  6. Remove and serve hot with butter, maple syrup, or any other toppings of your choice.

Recipe Notes

  1. If you want a more rich and dense pancake, add a bit of greek yogurt. It will add moisture but without altering the overall chemistry of the pancake.