Chocolate Chip Almond Butter Pancakes


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


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.