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breakfast

Gluten-Free Double Chocolate Pancakes

Skip the wheat flour and double down on chocolate with delicious pancakes everyone can enjoy. Topped with strawberries, chocolate chips, and whipped cream, it’s like having dessert for breakfast!
Servings: 6
Total Time: 20m
Prep Time: 5m
Cooking Time: 15m
Gluten-Free Double Chocolate Pancakes

Ingredients

For the pancakes
  • 1 cup blanched almond flour
  • 2 tablespoons cocoa powder, sifted
  • 2 tablespoons milk (or non-dairy milk)
  • 2 large eggs
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons coconut oil, melted and cooled, plus more for cooking
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons milk, non-dairy milk, or water—as needed to thin batter
For serving
  • Sliced strawberries
  • Chocolate chips
  • Whipped cream

Preparation Instructions

  1. Mix the batter—Preheat a skillet over medium-low heat. As it heats, stir together the almond flour, cocoa powder, milk, eggs, maple syrup, coconut oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add an extra tablespoon or two of milk or non-dairy milk to thin out the batter a bit, if needed.
  2. Make the pancakes—Melt a a little coconut oil in preheated skillet, then pour about 1/4 cup of batter into skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 3 to 4 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
  3. Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with sliced strawberries, chocolate chips, and a dollop of whipped cream.

Tips

Eliminate Lumps

Cocoa powder clumps when stored, leading to lumpy batter. Take a few extra seconds to sift cocoa into dry ingredients using a sieve or even a tea strainer.