Fluffy, golden, and studded with melty chocolate chips, these grain-free pancakes are the kind of weekend breakfast that makes everyone crowd around the stove. The batter comes together with almond flour as the base, which gives each stack a tender, slightly nutty crumb that holds up beautifully without any wheat or refined grains in sight. A splash of apple cider vinegar and a short two-minute rest let the batter thicken just right, so you get pancakes that cook evenly and flip cleanly every time. Eggs, unsweetened almond milk, and a touch of maple syrup keep everything naturally sweetened and wholesome, while coconut oil in both the batter and the pan adds a subtle richness. Dairy-free chocolate chips fold right in, so you get that classic chocolate chip pancake experience without straying from clean ingredients. Serve them warm with a drizzle of maple syrup and a handful of fresh berries for a breakfast that feels indulgent but is completely on plan. This recipe makes four servings, so it's just right for a family morning or a leisurely brunch for two with leftovers to look forward to.
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Whisk together the almond flour, baking soda, and salt in a large mixing bowl until no lumps remain.
In a small bowl, whisk the eggs, almond milk, maple syrup, vanilla extract, apple cider vinegar, and 1 tbsp melted coconut oil until smooth and fully combined.
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