Coconut Flour and Chocoalte Pancakes


Preparation 00:15
Cook Time 00:20
Total Time 0:35
Yields 8-10     adjust servings


  • 1/3 C Coconut Flour
  • 1 Tbls Cocoa Powder
  • 5 Eggs, separated
  • 1/3 C Unsweetened Coconut Milk
  • 1/4 C Coconut oil, melted (or regular butter)
  • 2 Tbls Maple Syrup
  • 1 tsp Almond Extract
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 C Mini Chocolate Chips


  1. Heat your Griddle or pan to 350 (medium – high heat).
  2. Beat the egg yolks, milk, oil, syrup, extract and salt in a bowl and set aside.
  3. Combine your dry ingredients and add them to your egg yolk mixture. It will get thick.
  4. Place your egg white into a mixing bowl and whip until they have soft peaks. Fold the flour / egg mixture into the egg white in three increments.
  5. Finally add in the chocolate chips.
  6. Use some coconut oil to grease the griddle and use an ice cream scooper to measure out a 1/4 cup of batter for each pancake.
  7. Cook and flip when the sides are firm and bubbles start to form on the top.
  8. Enjoy with a sprinkling of dried coconut and some fresh fruit.


Recipe Notes


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