Extra fluffy & oil-free chocolate chip almond butter pancakes, for a deliciously wholesome breakfast.
When I first started Chocolate Covered Katie, I had no idea anyone was ever going to read it.
My blog has grown at such an unbelievable rate, and I still have a hard time realizing millions of people are reading the words I write.
This past week, three different people came up to me because they recognized me from the blog – once at a restaurant, once at a party, and once at Target (the second time I’ve been recognized at Target).
If you ever see me, please absolutely feel free to say something; it always makes me happy when people come up to me, and I’ve even made two really great new friends this way.
About a year and a half ago, as I was getting my mail in the lobby of the apartment building, a girl stopped me and asked, “Are you Chocolate Covered Katie?”
She’d been reading the blog for three years and had made many of the recipes, her favorite of which was the Healthy Cookie Dough Dip.
With a shared interest in food, chocolate, and healthy living, it isn’t surprising that we became immediate friends, and when she asked if I was planning to post a new pancake recipe for Shrove Tuesday (which I’d completely forgotten was coming up), I figured it was a great time to invite her over for brunch and test out some ideas.
These chocolate chip almond butter pancakes were our favorite recipe of all the flavors we tried!
To increase the nutrition and give the healthy pancakes a soft and buttery texture, I replaced the oil with almond butter.
They come together very quickly and easily – I made a short video of the process, which I’ve posted below if you want to check it out:
The best part about these pancakes is their versatility.
Feel free to substitute your favorite nut butter or allergy-friendly spread for the almond butter if you wish, and the chocolate chips can be exchanged for raisins or any other ingredients you think sound like they’d go well with almond butter. A few ideas:
Chocolate Chip Almond Butter Pancakes
Adapted from my Blueberry Pie Pancakes
Almond Butter Pancakes
- 1/2 cup milk of choice
- 1 1/2 tsp white or apple cider vinegar
- 1 tsp pure vanilla extract
- 1 tbsp pure maple syrup, or pinch stevia
- 1 1/2 tbsp almond butter, or allergy-friendly sub
- 1/2 cup spelt, white, or ap gf flour (Flourless Pancakes Here)
- 3 tbsp quick or rolled oats
- 1 tsp baking powder
- very scant 1/4 tsp salt
- 1-3 tbsp mini or regular chocolate chips
Whisk together all liquid ingredients first, making sure to really whisk the almond butter well so there aren’t any clumps. In a separate bowl, stir together remaining ingredients. Pour wet into dry, and stir to form a batter. If a thinner batter is desired, add a little extra milk of choice. Let sit 10-15 minutes. Grease a nonstick skillet with oil or spray, and heat on medium. When the pan is hot (test it by adding a droplet of water to the pan – if it sizzles, the pan is ready), drop on small ladles of batter and press down. Don’t make them too big or they’ll be done on the edges before the centers have a chance to cook. With a spatula, flip pancakes when the edges begin to look dry. Let cook one additional minute before removing from the heat. To prevent sticking, it may be necessary to re-grease the skillet after each set of pancakes. Top with your favorite pancake toppings, such as maple syrup or jam and additional almond butter. These can easily be frozen and reheated if desired.