Grain-free Chocolate Chip Pancakes
Updated: Aug 19, 2019
Good Morning Sunshine!! Rise and Shine! This is a spectacular way to wake up on a lazy Saturday or Sunday morning. These pancakes are "truly scrumptious."
"They are so truly scrumptious . . . Scrumptious as a . . ."
(Haha. Okay, at this point you either know the reference or you need to go watch Chitty Chitty Bang Bang)
All you need for this recipe is lots of butter!!!! Lots of butter for the batter, lots of butter for the frying, and lots of butter for the top. BUTTTTTTTTTTER. Butter. Buttahhhhhhhhh!!
Grass-fed butter. Of course. Or maybe grass-fed ghee. You can use that too ;)
Okay, so maybe there are a few more ingredients that you have to add to the butter. . . . deeeeetails!!!!! ;)
Well, I have to tell you first that my hubby and I argued over how they "should" taste. I made two different recipes and I liked one and he liked the other. Figures.
So I will give you both and let YOU decide!!
Chance's Favorite - Dense and Chewy :)
1 1/2 c. Cassava flour 1 3/4 c. raw, whole milk 1/2c. Thrive Market dark chocolate chips 2 pastured eggs 1 tbsp + 1/2 tsp. of baking powder 1 tsp of pink salt
1 tsp. vanilla extract 1 Tbs. coconut sugar or honey 1/4 grass-fed butter or ghee, melted
good cooking fat such as butter, ghee, lard or coconut oil
Put all of the ingredients in a large stainless-steel bowl. Use an electric beaters to make sure everything is mixed thoroughly. Heat a heaping spoonful of your good cooking fat in a cast-iron on MEDIUM heat. When the fat sizzles with a sprinkle of water, the skillet is ready for the batter! Drop by 1/4 cup fulls onto the hot skillet and sorta "shake" the skillet around to help them flatten out a bit. Cook until bubbles begin to form and the edges are firm. Flip and cook on the other side until golden brown.
Sallie's Favorite - Light and Fluffy! (and lower carb)
1 c. Cassava flour 1/4 c. Coconut flour 1 1/4 c. raw, whole milk 3 pastured eggs 1 tsp. vanilla extract
1 Tbs. honey 1 tsp. baking powder 1/2 tsp. pink salt 1/4 c. grass-fed butter or ghee, melted 1/2 c. chocolate chips or blueberries good cooking fat such as butter, ghee, lard, or coconut oil
The directions are the same for both. :)
Each recipe makes about 12 or so pancakes. We just topped them with extra butter. They are so good and sweet already that I didn't feel like they needed any maple syrup or honey - but you are welcome to try that!!
These are really yummy leftover as a snack. Okay, disclaimer: I think all food is better leftover. But really, you could just throw one of these in a little snack baggie and give it to your two-year old while you are on the go - my kid definitely approved of that plan.
Let me know whose recipe you like better!!!! I want to know. ;)
I really like the fact that these are grain-free and gluten-free, but they still taste like legit pancakes! I am still on a journey of healing my gut after some really stupid antibiotics jacked up my intestinal flora. So I don't currently eat grains. Cassava flour is really great because it is just the ground up yuca root. It is only medium high in oxalates and actually can be substituted for wheat flour in a 1:1 ratio!! Who!! No silly nut flours or nonsense. It does contain some carbs, but hey, that's what makes them taste like legit pancakes! LOL.
Happy Breakfasting and Brunching!!! :)
Hope you enjoy!
You can find the ingredients from this recipe on Amazon here:
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