Paleo Chocolate Chip Pancake Muffins

Easy Paleo Chocolate Chip Pancake Muffins are a no-fuss breakfast that can be baked ahead – perfect for meal prep! (gluten free, grain free, dairy free)

Easy Paleo Chocolate Chip Pancake Muffins are a no-fuss breakfast that can be baked ahead - perfect for meal prep! (gluten free, grain free, dairy free)

Baked pancakes are the definition of breakfast made easy!

If your mornings are pretty hectic, or you like to get as much sleep as possible, these pancake muffins are perfect for you! They are quick to make and can be baked the night before so you can just grab and go in the morning.

Paleo Chocolate Chip Pancake Muffins

Gluten Free Pancake Recipe

What is a pancake muffin?

Pancake muffins are simply pancake batter baked in a muffin pan. No slaving away over a hot pan flipping pancakes all morning (hello life hack!). Simply fill the muffin pan with the batter and pop it in the oven. It can’t get any more simple!

Paleo Chocolate Chip Pancake Muffins

These muffins are made with my go-to gluten free pancake recipe which also happens to be paleo, grain free, and dairy free.

Paleo Pancake Recipe

Chocolate Chip Pancakes (grain free)

What Else Can I Add To This Paleo Pancake Recipe?

Instead of chocolate, you can add berries, bananas, coconut flakes, nuts, cinnamon, even bacon! The options are endless!

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Pancake Muffins (perfect for meal prep!)

Chocolate Chip Pancakes (grain free)

Paleo Chocolate Chip Pancake Muffins

Angelina
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Paleo
Servings 9 muffins

Ingredients 

  • 2 cups almond flour
  • 1 cup tapioca flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp coconut oil melted
  • 1 egg
  • 1 1/4 cup lite coconut milk from the can
  • 4 oz dark chocolate chopped
  • for topping: maple syrup berries, nuts, coconut flakes, dark chocolate

Instructions 

  • Line a muffin pan with 9 liners and set aside. Preheat oven to 350 degrees F.
  • In a large bowl, whisk together almond flour, tapioca flour, baking powder, and salt. Add coconut oil, egg, and coconut milk. Whisk until smooth. Mix in chopped chocolate.
  • Fill prepared muffin cups with batter, about 3/4 of the way to the top. Bake 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Remove from oven and let cool 5 minutes before removing muffins from pan. Enjoy immediately with maple syrup and toppings of choice or cool completely and refrigerate in an airtight container for up to 5 days.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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