Making delicious chocolate chip pancakes without flour may seem challenging, but it’s actually quite simple with the right ingredients and techniques. In this comprehensive guide, we’ll walk you through everything you need to know to make fluffy, flavorful flourless chocolate chip pancakes that your whole family will love.
Why Make Pancakes Without Flour?
There are a few great reasons to try flourless pancakes:
- You’re avoiding gluten – Flour contains gluten, so flourless pancakes are a great option if you follow a gluten-free diet due to celiac disease or gluten sensitivity.
- Lower in carbohydrates – Skipping the flour removes a significant source of carbs, so these pancakes will be lower in carbohydrates than traditional versions.
- Nutrient-dense ingredients – We’ll be using almond flour, protein powder, eggs and yogurt to make these flourless pancakes, all of which provide important nutrients.
- Delicious flavor – The chocolate chips add bursts of chocolate goodness in every bite!
Flourless Pancake Ingredients
Here are the ingredients you’ll need to make around twelve 3-inch chocolate chip pancakes without flour:
- 3 eggs
- 3/4 cup plain Greek yogurt (or coconut yogurt for dairy-free option)
- 1/4 cup almond flour
- 2 scoops (around 30g) vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup chocolate chips or chunks
- 1 tbsp honey or maple syrup (optional)
- Coconut oil for cooking
Wet Ingredients
For the wet ingredients, you’ll need eggs, Greek yogurt, and honey or maple syrup if you want a touch of sweetness. Let’s look at the role each one plays:
- Eggs – Eggs provide structure and lift to help the pancakes flip and cook up light and fluffy. They also add protein.
- Yogurt – The yogurt keeps the pancakes moist and lends tanginess. Greek yogurt works best as it’s thicker than regular.
- Honey or maple syrup (optional) – A small amount of honey or maple syrup gives the batter a subtle sweetness. You can skip it if you prefer.
Dry Ingredients
For the dry ingredients, we’ll use almond flour for the main flour substitute along with protein powder, baking powder, cinnamon, and salt. Here’s how they all come together:
- Almond flour – Finely ground almonds make these pancakes gluten-free. Almond flour provides fiber, protein and healthy fats.
- Protein powder – Adding protein powder boosts the protein content, resulting in more filling pancakes.
- Baking powder – The baking powder gives the pancakes lift for a fluffier texture.
- Cinnamon – Cinnamon provides warmth and complements the chocolate wonderfully.
- Salt – A pinch of salt balances all the flavors.
Chocolate Chips
No chocolate chip pancake is complete without the chocolate! Mini chocolate chips or chopped chocolate work best since they’ll mix into the batter and cook evenly. Go for milk, dark or white chocolate based on your preference.
Equipment Needed
You’ll need the following equipment to whip up these pancakes:
- Mixing bowls
- Whisk
- Spatula
- Ladle
- Nonstick pan or griddle
- Spatula for flipping pancakes
Step-By-Step Instructions
Now let’s walk through how to make flourless chocolate chip pancakes step-by-step:
Step 1: Whisk Wet Ingredients
In a mixing bowl, whisk together the eggs, Greek yogurt, and honey or maple syrup (if using). Whisk vigorously until the mixture is smooth and uniform.
Step 2: Whisk Dry Ingredients
In a separate bowl, stir together the almond flour, protein powder, baking powder, cinnamon and salt.
Step 3: Combine Wet and Dry
Add the dry ingredients to the wet ingredients bowl. Fold with a spatula just until combined – avoid over-mixing.
Step 4: Fold in Chocolate Chips
Add the mini chocolate chips or chopped chocolate and gently fold them into the batter with the spatula.
Step 5: Heat and Grease Pan
Place a nonstick skillet or griddle over medium heat. When hot, add about 1/2 tablespoon of coconut oil and swirl or brush to coat the cooking surface.
Step 6: Scoop Batter
Use a 1/4 cup measuring cup or ladle to scoop the pancake batter onto the preheated pan. Lightly coat the scoop or ladle with coconut oil if the batter is sticking. Space pancakes 2-3 inches apart.
Step 7: Cook and Flip
Cook for 2-3 minutes until bubbles start to form on the top and the edges look set. Carefully flip with a thin spatula and cook another 1-2 minutes on the second side.
Step 8: Remove and Repeat
When both sides are golden brown, transfer the pancakes to a plate. Repeat steps 6 and 7 with the remaining batter, greasing the pan between batches if needed.
Step 9: Serve Warm
Serve the flourless chocolate chip pancakes warm right off the griddle. Top with your favorite pancake toppings like banana slices, more maple syrup, peanut butter, fresh fruit, whipped cream or yogurt if desired.
Tips for Fluffy, Delicious Pancakes
Follow these tips for the fluffiest, tastiest flourless chocolate chip pancakes:
- Make sure your baking powder is fresh for enough lift.
- Don’t overmix the batter – just mix until the dry ingredients are incorporated.
- Wait until you see bubbles on the surface before flipping.
- Resist the urge to press down on the pancakes while cooking.
- Wipe the pan clean and re-grease between batches if needed.
- Serve the pancakes immediately for warm fluffy stacks!
Recipe Variations
Want to switch up the flavors? Try these delicious variations:
- Blueberry: Substitute 1/4 cup fresh or frozen blueberries for the chocolate chips.
- Banana Walnut: Use 1/2 cup mashed banana instead of honey and add 1/4 cup chopped walnuts.
- Pumpkin Pie: Replace 1/4 cup yogurt with canned pumpkin puree and add 1/4 tsp pumpkin pie spice.
- Funfetti: Use 1/4 cup rainbow sprinkles in place of chocolate chips.
- Cookies & Cream: Substitute 1/4 cup crushed Oreo cookies for the chocolate chips.
Storing Leftover Pancakes
Leftover flourless chocolate chip pancakes keep well for a few days. Here are some storage tips:
- Let any leftover pancakes cool completely before storing.
- Place cooled pancakes in a sealable container or resealable plastic bag.
- Store in the refrigerator for 3-4 days.
- To reheat, place in the microwave for 30 seconds to 1 minute until warmed through.
- Pancakes can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Questions
Can I use almond meal instead of almond flour?
Yes, almond meal can be substituted for almond flour in a 1:1 ratio. The pancakes may turn out a bit heavier and denser since almond meal has more texture than finely ground almond flour.
Are any other nut flours suitable?
Cashew flour or hazelnut flour can be subbed for the almond flour if you have a nut allergy or preference. The flavor will change slightly depending on the nut flour.
Can I make these pancakes grain-free?
Yes! A grain-free option is to replace the almond flour with cassava flour or coconut flour. They will require some additional eggs and liquid to get the consistency right. Also, be sure to use chocolate chips that are free of grain-based ingredients.
How do I make these pancakes dairy-free?
Use coconut yogurt in place of Greek yogurt to make them dairy-free. Coconut oil can also be substituted for butter when cooking the pancakes.
Can I use protein powder flavored with cocoa or chocolate?
We recommend sticking with plain or vanilla protein powder. Cocoa or chocolate protein powder will make the chocolate flavor overpowering. If you want an extra chocolate boost, opt for chocolate chips instead.
Conclusion
Fluffy, delicious chocolate chip pancakes without flour are totally possible with simple pantry ingredients! With protein-packed almond flour, eggs, Greek yogurt and a touch of sweetness, you can enjoy a nourishing gluten-free breakfast treat with a secret health spin. Top them with all your favorite pancake fixings and you have a new family favorite. Once you get the basic recipe down, get creative with your own flavor variations too. Enjoy your stack of flourless chocolate chip pancakes!
