Here is an easy breezy paleo chocolate chip pancake recipe that can be doubled to last all week. These are freezer friendly with clean and simple ingredients you most likely have laying around. Bananas getting mushy? Problem solved.
On weekend mornings when both my husband and I are home I like to make a special breakfast for my family. Life can be so crazy sometimes, so when we have time to mindfully sit down and enjoy each other without pressing schedules I like to celebrate those moments.
As you can tell I love breakfast! There is something so comforting about the meal to me. Every morning all four of us huddle around the island and dig into our go to’s. For me, I always have a smoothie, and my kids will either have a Peanut Butter Oatmeal Bite or these pancakes I am about to share with you. My husband on the other hand, makes breakfast a 2-3 course meal. He will start out with a bowl of cereal, then move onto his coffee, and then onto the eggs. While he is serving the kids he will typically snag whatever he can from their plates as well.
All of my boys love to eat, which is a major reason behind my passion for cooking. Feeding my family healthy and stocking our kitchen with optimal grab and go items is very important to me. I think if we all picked apart food labels our jaws would drop. The fact that mainstream brands are still getting away with foods engineered in labs that are designed for the sole purpose of getting people addicted to harmful ingredients just to improve their bottom line of sales blows my mind. Grains that are sprayed with pesticides that cause serious health issues are found in most breakfast foods, enter my paleo chocolate chip pancakes.
Aside from a simple and clean ingredient list, I am always a huge fan of a one bowl kind of cooking process. I enjoy recipes where I can dump everything into one place and go from there. I am also a fan of recipes that don’t have an extensive ingredient list. I mean who has the time to buy and stock ingredients you may use 1 or 2 times?
These pancakes are great, because I know exactly what is in them and they freeze nicely, so I can take them out on an as need basis. On Sundays, I double the batch, and I will let them completely cool. Once they are cooled I layer them in an airtight storage container and separate them by parchment paper, and then I just pop them into the freezer. In the mornings, I’ll take them out as needed and put them into the toaster to warm quickly. Finally, per Shane’s request, I’ll pour a “maple drizzle”.
I hope you enjoy these as much as we do! Leave a comment below with any questions or comments.
Paleo Chocolate Chip Pancakes
Serving size: 4-6 pancakes (depending on how big you portion them out)
Time to make: 10-15 minutes
- 2 eggs
- 1 ripe banana
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/2 tsp pure vanilla extract
- 1/2 cup Almond Flour
- 1/2 tsp baking powder
- 1 tablespoon of either coconut oil, ghee, or grass-fed butter
- 1/4 cup chocolate chips
- Mash the banana with a fork in a bowl
- Then add the eggs, cinnamon, nutmeg, vanilla, flour, and baking powder into the bowl and mix thoroughly
- Over medium to low heat put in half of the tablespoon of selected oil, ghee or butter
- Pour about 1/4 cup of the batter into the pan one at a time. Be mindful not to overcrowd the pan with each spoonful. Usually 2-3 fit into the pan for me at a time.
- Sprinkle chocolate chips on top of each pancake to your liking
- Once the batter is bubbled and ready to flip do so, and once they are cooked through toss them onto a plate too cool.
- Add the remaining 1/2 tablespoon of oil to the pan and repeat the cooking process until the batter is gone
Pro tip: the secret to a good pancake is to cook it slow and low