Jump-start your morning and put a smile on everyone’s face with a towering stack of these decadent Chocolate Paleo Pancakes!
Trying to eat a little cleaner can feel daunting, especially for parents of young children who are used to serving up Sunday morning pancakes and suddenly have no clue how to tweak their beloved recipes. I know, because I was once on that desperate quest for perfect pancake recipes—the kind that pleases the little ones but is wholesome enough for me to feel good about serving. Luckily, they’re out there, and this is one of them.
These pancakes differ from keto pancakes in that they’re dairy-free, slightly higher in carbs, and use cassava flour instead of nut flours. Cassava flour is a grain-free, naturally gluten-free flour made from grinding the root of the cassava (or yuca) plant. The texture of cassava flour mimics traditional wheat flour, making it a fantastic replacement for gluten-free baking.
These delectable pancakes taste a bit like a semi-sweet chocolate muffin and have such a delightfully spongy texture. No wonder they were practically inhaled by my kids! They’re rich without being overly sweet, and they’re not eggy, dry, crumbly, or full of that weird protein powder taste. Give them a try—your kids will thank you!
Topping ideas for your chocolate pancakes
Depending on your dietary needs and preferences, there are endless ways to top your chocolate protein pancakes. For a kid-friendly option, try spreading natural peanut butter and sugar-free jelly between two pancakes to make a fun sandwich. Another favorite is natural peanut butter with sliced bananas, as pictured here, or fresh sliced strawberries with a light drizzle of pure maple syrup. You can also swap the bananas for raspberries or blackberries and drizzle the pancakes with melted dark chocolate (85% cacao or higher). Want to add a little crunch? Sprinkle a handful of chopped pecans or walnuts over your stack.
How do I store leftovers?
These pancakes are best freshly made, but you can store leftovers in an airtight container in the fridge for up to 4 days. To avoid sticking, place a piece of parchment paper between each pancake. The pancakes can also be frozen, separated with parchment paper and double-wrapped in plastic wrap, either in a Ziploc bag or freezer-safe container, for up to 3 months. The pancakes can be reheated in a skillet or in the microwave. No need to thaw.
Similar recipes to try
Looking for more classic breakfast recipes made better? We love to rise and shine to a stack of these Fluffy Keto Pancakes served with fresh strawberries and drizzled with sugar-free syrup. And what better way to ring in the weekend than with these perfectly crispy Saturday Morning Waffles? If you happen to be in the mood for something hearty and savory, this Easy Keto Breakfast Casserole does not disappoint.
Chocolate Paleo Pancakes
Ingredients
- 1 cup cassava flour
- 4 scoops chocolate collagen peptides
- 1/4 cup sweetener of choice
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 1 1/4 cups almond milk or preferred milk
- 3 eggs
- 1/2 teaspoon vanilla extract
- Ghee or plant-based butter for frying
Instructions
- In a large bowl, combine all the ingredients (except the ghee or butter) until the batter is smooth and uniform. Alternatively, use a food processor and pulse until smooth. Scrape sides if needed and pulse again.
- Heat a nonstick skillet over medium heat and add a little bit of ghee or butter.
- Drop a large spoonful of batter into the skillet and use the back of the spoon to spread it out evenly. Cook until the edges firm up (about 1 minute), flip, and cook for an additional 30-60 seconds.
- Repeat until all the batter is used.
- Serve hot.
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