Healthy Paleo Chocolate Chip Pancakes
Health Fun Fact
The reason I recommend using almond flour instead of white flour is because white flour goes through a heavy refining process, that strips the flour of all of its protein, fiber and nutrients, and actually increases the gluten content. Because white flour has very few nutrients, it also spikes your blood sugar levels quickly (it has what’s called a high glycemic index), consequently causing a rapid spike in your insulin levels. Quick spikes in your blood sugar lead to what’s called an “insulin roller coaster”, because they lead to blood sugar crashes and more cravings. That’s why I recommend using almond flour instead, which has more nutrients and a lower glycemic index, and doesn’t cause blood sugar spikes!
These healthy, paleo, refined-sugar free pancakes are the perfect treat for when you want dessert for breakfast but don’t want to spike your blood sugar too much!
Recipe
Servings: makes 8 medium sized pancakes
Ingredients:
1 1/2 cups of almond flour
1 tablespoon tapioca starch (also called tapioca flour)
1/2 teaspoon baking soda
2 eggs
1/4 pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup organic whole milk (a dairy-free alternative would work too)
Sprinkle of salt
Sprinkle of cinnamon
1/4 chocolate chips
Instructions:
In a bowl, mix together all the ingredients, except for the chocolate chips
Heat up a pan or girdle to medium heat, and melt some butter or coconut oil
Fold the chocolate chips into your batter
Using a spoon/ladle, spoon batter onto pan to make pancakes of desired size (mine were about 3 inches wide)
Leave on for a few minutes until the edges brown, then flip over to the side
Once you’re done with the pancakes, cook up some bacon in the remaining butter/oil in your pan if desired! It pairs really well with the sweet maple syrupy pancakes
Top with some maple syrup and berries, and enjoy! 🤍