Paleo Chocolate Chunk Pancakes

Is there anything better than pancakes on a Sunday? I love waking up a little later on a Sunday morning and making the most decadent plate of pancakes. But it doesn’t stop there! I love to add an array of toppings from yogurt, nut butters, berry compotes, fresh fruit, and of course, chocolate chips. If I really have time, I’ll even sit outside with a coffee in hand and truly start the day off right. I just had to share this recipe for the most simple and easy gluten free, dairy free, refined sugar free, and paleo pancakes. I’ll add the toppings I had on this plate in the ingredients list below so you can recreate it if you want. I highly recommend this exact plate on a Sunday morning or brunch, trust me, you won’t regret it even a little 🙂 Happy baking and Happy weekend friends!


  • 1 cup almond flour
  • 2 eggs
  • 1/4 cup almond milk
  • 1 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 tbsp applesauce
  • 1/4 cup chocolate chips (OR HU Kitchen GEMS)
  • optional (for a little sweetness) 1 tbsp honey or maple syrup


  • 10 mashed up raspberries
  • dairy free yogurt
  • smooth almond butter
  • bee pollen
  • extra chocolate chips


  1. Add the wet ingredients together in a bowl and mix well
  2. Add in the dry and stir to create an even and smooth batter. The batter will be a little thicker than usual pancake batter, but that’s perfect to make these thick and fluffy (no chocolate chips yet)
  3. On a non stick pan (or spray with avocado or coconut oil) use a spoon to pour the batter into pancake shapes. The batter is thicker, so use the back of the spoon to spread them out a little. Do this on a low to medium heat
  4. Keep them thick to make them fuller! Add the chocolate chips onto one side before flipping. This ensures that each pancake gets the perfect amount of chocolate chips
  5. Let them cool, top, and enjoy!