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Chocolate Chip Pancakes (grain free)

Paleo Chocolate Chip Pancake Muffins

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


  • 2 cups almond flour
  • 1 cup tapioca flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • 3 tbsp coconut oil melted
  • 1 egg
  • 1 ¼ cup lite coconut milk from the can
  • 4 oz dark chocolate chopped
  • for topping: maple syrup berries, nuts, coconut flakes, dark chocolate


  • 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 ¾ 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.
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