Fluffy Vegan & Gluten-Free Almond Flour Chocolate Chip Pancakes: Your New Favorite Breakfast!

Delicious almond flour chocolate chip pancakes made with superfine almond flour, creamy coconut milk, and an abundance of rich dark chocolate chips. Perfectly vegan, gluten-free, and grain-free – an ideal healthy breakfast for any day!

What comes to mind when you think of a truly special breakfast? For many, it’s a towering stack of pancakes, golden-brown and steaming, ready to be adorned with your favorite toppings. For me, pancakes embody that comforting, celebratory feeling, making any morning feel like a special occasion. This year, for my birthday brunch, I was treated to an unforgettable surprise: a magnificent stack of Almond Flour Chocolate Chip Pancakes, lovingly prepared by M.

It was a significant moment, especially considering M’s confession earlier that morning that he had never made pancakes before. My expectations, to be honest, were tempered. Yet, I was pleasantly mistaken! These pancakes were unexpectedly delicious – a delightful revelation that immediately prompted me to recreate his version to share with all of you. Because, let’s face it, everyone deserves a sweet, fluffy stack of pancakes in their life, especially when they’re this good and cater to various dietary needs.

These incredible Almond Flour Chocolate Chip Pancakes are crafted using superfine blanched almond flour, which gives them a wonderfully tender texture, along with creamy lite coconut milk for richness without dairy, and a generous scattering of decadent dark chocolate chips. They are incredibly easy to prepare, regardless of your past pancake-making experience. So, gather your ingredients and get ready to flip some of the best vegan, gluten-free, and grain-free chocolate chip flapjacks you’ve ever tasted!

Why Choose Almond Flour for Your Pancakes?

Almond flour is an exceptional alternative to traditional wheat flour, especially when you’re seeking a gluten-free or grain-free option. Unlike regular flour, almond flour is made from finely ground blanched almonds, offering a host of nutritional benefits. It’s naturally low in carbohydrates and high in protein and healthy fats, making these pancakes a more satisfying and blood-sugar-friendly breakfast. The superfine texture of blanched almond flour is crucial for achieving light and fluffy pancakes, as it mimics the consistency of all-purpose flour better than coarser almond meal.

Additionally, almond flour lends a subtle, delightful nutty flavor that complements the sweetness of the chocolate chips and maple syrup beautifully. It’s also packed with vitamin E, magnesium, and other essential nutrients, making your special occasion breakfast a little more wholesome. These vegan almond flour chocolate chip pancakes prove that eating well doesn’t mean sacrificing flavor or texture!

Gather Your Simple Ingredients:

One of the beauties of this recipe is its simplicity and reliance on wholesome, accessible ingredients. Here’s what you’ll need to create these healthy and delicious gluten-free pancakes:

• Ground Flaxseed: This magical ingredient, when combined with water, creates a “flax egg” that acts as a binder, replacing traditional eggs in this vegan recipe. It also adds beneficial omega-3 fatty acids.
• Lite Coconut Milk: Provides richness and moisture without dairy. Using “lite” helps keep the pancakes light while still offering a creamy texture. You can use full-fat for a richer result if preferred.
• Avocado Oil: A fantastic neutral-flavored oil with a high smoke point, perfect for cooking pancakes without imparting unwanted flavors. You’ll need a tablespoon for the batter and a bit more for greasing the pan.
• Pure Maple Syrup: Our preferred natural sweetener. It adds a lovely depth of flavor without relying on refined sugars.
• Packed Fine Blanched Almond Flour: The star of the show! Ensure it’s “superfine” and “blanched” for the best texture. Packing it ensures you get the correct measurement.
• Baking Powder: This leavening agent is essential for creating those wonderfully fluffy pancakes.
• Himalayan Sea Salt: A pinch helps to balance the sweetness and enhance all the flavors in the pancake batter.
• Endangered Species 55% Oat Milk + Dark Chocolate Chips: These are my absolute favorite! More on why below.

That’s it! With these simple components, you’re well on your way to a delightful, plant-based breakfast experience.

Simple Steps to Perfect Almond Flour Pancakes:

Creating these fluffy vegan chocolate chip pancakes is straightforward, even if you’re new to almond flour baking. Follow these steps for success:

Step 1: Prepare Your Flax Eggs & Wet Ingredients

In a large mixing bowl, start by whisking together the ground flaxseed with water to create your flax eggs. This mixture needs about 5 minutes to sit and thicken into a gel-like consistency, which is crucial for binding the pancakes. Don’t rush this step! Once the flax eggs are properly gelled, add in the avocado oil, lite coconut milk, and pure maple syrup. Stir everything together thoroughly until the mixture is smooth and well combined.

Step 2: Combine with Dry Ingredients

Next, introduce your dry ingredients: the packed superfine blanched almond flour, baking powder, and a pinch of Himalayan sea salt. Using a spoon or spatula, stir everything together until it’s just combined. A crucial note here: the batter for almond flour pancakes will be notably thicker and scoop-able, not thin and runny like traditional wheat-based pancake batter. This is perfectly normal and exactly what you want! Avoid overmixing, as this can lead to tough pancakes.

Step 3: Fold in the Dark Chocolate Chips

Finally, gently fold in the dark chocolate chips. I’ve recently fallen in love with these Endangered Species 55% Oat Milk + Dark Chocolate Chips. They are truly a game-changer for dairy-free baking! These tiny chips offer a smooth, sweet flavor reminiscent of milk chocolate, but are magically vegan and dairy-free. The secret lies in the addition of oat milk, which imparts a creamier texture and a subtly sweet taste without any excess refined sugar. They melt beautifully into the pancakes, creating delightful pockets of gooey chocolate in every bite. I adore baking with them, making no-bake treats with them, and of course, adding them to these almond flour chocolate chip pancakes!

Step 4: The Art of Cooking & The “Lid Trick”

Lightly coat a large, high-quality nonstick skillet with a bit more avocado oil and heat it over medium heat. Once the oil is warm and shimmering, use a 1/4 cup measuring scoop to drop portions of the thick batter onto the skillet. Since this almond flour batter doesn’t spread much on its own, I recommend using the back of your spoon to gently form each pancake into an even circle.

Now, here’s the crucial “lid trick” that makes all the difference for perfectly cooked almond flour pancakes! Cover the skillet with a lid and let the pancakes cook for about 5 minutes. This creates a steamy environment that helps the pancakes solidify and cook through evenly, preventing them from being raw in the middle while burnt on the outside. You’ll know they’re ready to flip when small bubbles appear on top and the edges look set and well-cooked. These gluten-free pancakes can be a little temperamental to cook, depending on your pan, but the lid truly helps bind them together for easy flipping. I can’t take credit for this genius tip – M recommended it when I was struggling to make these beauties look as good as they taste!

Step 5: Flip and Finish Cooking

Carefully flip the pancakes using a wide spatula to prevent them from breaking. Re-cover the pan with the lid and continue to cook for another 3-4 minutes, or until they are beautifully golden brown on the underside and cooked all the way through.

After each batch, wipe the skillet clean and repeat the process with a little more avocado oil and the remaining pancake batter. Pay attention to your heat setting – if you notice the pancakes browning too quickly, slightly lower the heat. I typically start on medium-low and sometimes decrease it further for subsequent batches to ensure even cooking without burning. Patience is a virtue here, as almond flour pancakes often take a bit longer to cook than their traditional counterparts.

Serving Suggestions and Delicious Variations:

Serve these warm and inviting almond flour chocolate chip pancakes immediately with your favorite toppings! A generous drizzle of pure maple syrup and a sprinkle of extra dark chocolate chips are my personal go-to for maximum indulgence. But don’t stop there! Consider these other delightful additions:

• Fresh Berries: A medley of blueberries, raspberries, or sliced strawberries adds a burst of freshness and color.
• Sliced Bananas: Caramelized or fresh, bananas are a classic pancake pairing.
• Whipped Coconut Cream: For an extra touch of dairy-free decadence.
• Nut Butters: A drizzle of almond, peanut, or cashew butter provides healthy fats and protein.
• Fruit Compote: A homemade berry or apple compote can elevate the flavors.
• Chopped Nuts: A sprinkle of toasted pecans or walnuts for added crunch.

For a fun twist on the recipe itself, try these variations:

• Berry Bliss: Swap the chocolate chips for fresh or frozen blueberries, raspberries, or a mix of both.
• Zesty & Bright: Add a teaspoon of lemon or orange zest to the batter for a citrusy lift.
• Spiced Pancakes: A pinch of cinnamon or nutmeg can add warmth and depth of flavor.
• Vanilla Bean: A dash of pure vanilla extract enhances the overall sweetness and aroma.

You can easily store any leftovers in an airtight container in the fridge for several days, or in the freezer for a few months. But let’s be honest, these healthy almond flour chocolate chip pancakes are so irresistible, you probably won’t have many left!

Why These Vegan Almond Flour Pancakes Will Be Your New Favorite:

These Almond Flour Chocolate Chip Pancakes are more than just a recipe; they’re an experience. They offer a delightful plant-based breakfast that feels indulgent yet is packed with wholesome ingredients. Being vegan, gluten-free, and grain-free, they cater to a wide range of dietary needs without compromising on taste or texture. The combination of tender almond flour, rich coconut milk, and gooey dark chocolate creates a symphony of flavors that will make you forget they’re “healthy.”

The recipe is incredibly versatile and can easily be doubled or tripled to feed a larger crowd gathered around your breakfast table. Whether you make them for a special day like a birthday, a leisurely Sunday brunch, or simply reheat some from the freezer for a quick and satisfying weekday treat, these pancakes are guaranteed to bring a smile to your face. Enjoy the process of making them, savor every bite, and share the joy with your loved ones!

If you try these delightful Almond Flour Chocolate Chip Pancakes, I would absolutely love to hear from you! Your feedback helps me create even more delicious and wholesome recipes. Please take a moment to leave a comment, a rating, and a review below to share your experience.

Don’t forget to give me a shout-out on Instagram and use the hashtag #floraandvino to show off your beautiful creations. You can also visit my Pinterest page to pin this recipe and discover more plant-based meal ideas to make later.

For more fantastic vegan pancake recipes, be sure to check out my Blueberry Hemp Heart Protein Pancakes, the fun PB&J Protein Pancake Pizza, and the decadent Chocolate Greek Yogurt Protein Pancake Pizza.

Love this post and want to stay updated with all my latest recipes and healthy living tips? Head over to my homepage and subscribe to get delicious updates delivered straight to your inbox!

XO Lauren

Print

This post is brought to you by Endangered Species Chocolate, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!