9 AM
Easy to Make Chocolate Chip Cookie Dough Pancakes
Looking for a comfort food option that is both kids-friendly and delicious? Look no further, cause we’ve got you covered.
This chocolate chip cookie dough pancakes recipe will leave you blown away, and it will become your ultimate morning routine.
For me, these pancakes are more delicious than the traditional ones. In fact, if you have trouble finding coconut flour and arrowroot starch, you can substitute all-purpose flour for coconut flour, and cornstarch flour for arrowroot, it will be just as delicious.
Remember, the key to perfect pancakes is patience when it comes to heat. Do nut rush out, and give your pan time to heat well. I am not talking super hot and burning, but enough warm you hear a little “sizzle” when it’s ready.
If you keep these things in mind, your pancakes will turn out amazingly good. Of course, you can always play with toppings. I added a bit of extra chocolate chips and sliced banana on mine, but you can also add some blueberries to add some fresh taste, or some chopped nuts to get a crunchy taste, cinnamon and coconut sugar, or whatever you prefer!
Chocolate Chip Cookie Dough Pancakes
Ingredients
- 1/2 cup coconut flour (sub: all-purpose flour)
- 1/4 cup arrowroot starch (sub: cornstarch)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 large eggs
- 1 tsp apple cider vinegar
- 1 cup unsweetened almond milk
- 1 cup avocado oil (or any oil you have at hand)
- 1/4 cup maple syrup
- 1/4 cup Topping chocolate chips (optional)
Instructions
- First work with the dry ingredients. Combine them in a bowl and whisk everything together.
- In a separate bowl combine wet ingredients and mix well.
- Add the wet ingredients into the dry and mix well.
- In the end add the chocolate chips into the batter and mix well. Before frying each pancake, mix the batter well so that the chocolate chips don't fall to the bottom.
- Heat a non-stick frying pan with a little bit of oil. Don't forget, heat is very important to have great pancakes! Patience is key.
- Add 1/4 cup batter (around 3 tablespoons) to the pan forming a pancake. Repeat with as many pancakes your pan can fit, but make sure there is 1 inch distance. It should take 4-5 minutes for each side.
- For the next round, turn the heat down a little bit, and you pancakes will be faster.
Once ready, you can store you pancakes in the fridge for up to 5 days, or freeze them for up to 4 months. I am sure you’ll love this recipe and get back to it whenever you are craving sweet breakfast!
If you’ve made the chocolate chip dough pancakes, don’t forget to leave a comment below!
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