So my daughter loves chocolate chips and I try to use blueberries instead, not the same thing, I know! It’s just that I’m always trying to health things up and focus on the use of natural sugars instead of added ones. But I guess I can’t win every battle so I promised her I’d work on something yummy. And so my Chocolate Chip Cookie Pancake was created! And it is delicious, it seriously looks like a giant cookie. These will definitely remain a treat in my home and not an every weekend pancake type thing because let’s face it, sugar isn’t great for us. Another bonus, is that they are gluten-free so if that is something you’re looking for, well now you’ve found it!
In a large bowl mix the dry ingredients together: almond flour, tapioca starch and baking soda and blend well. Next in that same bowl add eggs, coconut milk, butter, vanilla extract, almond extract and mix well until ingredients are well combined. Take a large pan, turn on heat between low-medium and add coconut oil for frying. Once oil is heated, add ¼ cup batter and cook about 3-4 minutes a side. Serve immediately and enjoy.
* They will store in the fridge for a few days or can even be frozen, and can be warmed up in a toaster on days where you’re in a rush.