Ingredients:
1 ½ cups Almond Flour
½ teaspoon Baking Soda
¼ teaspoon Cream of Tartar
Pinch of Salt
2 Eggs
2 tablespoons Coconut Oil, melted
1 tablespoon Almond Butter
2 teaspoons Honey
¾ cup Almond Milk
1 cup Dark Chocolate Chips
Directions:
Preheat oven to 250 degrees Fahrenheit.
In a bowl, whisk together the eggs, coconut oil, almond butter, and honey. Whisk in the dry ingredients until mostly combined. Add the almond milk, stir to combine but do not over-mix. If the batter is too dry, add 1 tablespoon of almond milk at a time to loosen.
Spray a skillet with non-stick spray and place over medium heat. Spoon 2 ounces of batter into the skillet. When bubbles start to appear in the pancake, sprinkle with chocolate chips. Flip and cook until golden brown on the other side. Place on a baking sheet and put in the oven to keep warm while cooking the remainder of the pancakes.
Photographed by Alli Shepherd.
