This almond flour chocolate chip pancake bake offers all of the flavors of classic chocolate chip pancakes, but with a gluten free and dairy free spin. The pancake bake is almond flour based, sweetened with maple syrup, topped with no sugar added, dairy free and gluten free chocolate chips. Even though this pancake bake is on the healthier side, it is a delicious and sweet option for breakfast or a snack. Top with maple syrup or nut butter, and pair with fruit, yogurt or eggs for a complete meal. The best part? No pancake flipping! This pancake bake is made entirely in the oven.
Course breakfast, dessert
Keyword almond flour, pancake bake
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 228kcal
Author Steph
Equipment
mixing bowl
baking dish 8x11 or 9x11
Ingredients
1.5cupalmond flour
1tspbaking powder
1tspvanilla extract
1/2tspcinnamon
1/4tspkosher salt
2tbspmaple syrup
2eggs
1/2cupunsweetened almond milk
1ozreduced sugar or no sugar added chocolate chipsused: Hu Kitchen No Sugar Added Chips
optional: powdered sugar for dusting
Instructions
Preheat the oven to 375.
Combine the almond flour, baking powder, cinnamon and salt together in a mixing bowl.
Add the maple syrup, vanilla extract, eggs, and milk. Whisk to combine.
Fold in half of the chocolate chips.
Pour the batter into a sprayed baking dish, and top with the remaining chocolate chips.
Bake for 20 minutes or until set up. Allow to cool before slicing into 6 servings.