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I originally planned another post for today (a massive Ireland update, which is coming very soon!) but then I made these Raspberry, Blueberry, and Chocolate Chip Paleo Pancakes over the weekend, and it was game over. These are my absolute favorite Paleo, gluten-free, grain-free pancakes, hands down.
And I couldn’t let Easter go by without sharing this recipe. You know, in case you want these beautes to grace your Easter breakfast table 🙂
I know it’s a pretty big proclamation to say these are my favorite, but I’ve made my fair share of paleo pancake recipes and despite many of them being really good, these are just simply the best.
I don’t know if it’s the fact that I mashed the raspberries into the bananas prior to making the batter, or if it’s the raspberry, blueberry, chocolate chip combo, or if it’s the balance of the almond flour, coconut flour and coconut milk….
OR a combination of all of the above reasons, but man are these pancakes good!
They are fluffy yet moist, and they burst with blueberry, chocolate, raspberry flavors.
The coconut flour here makes them thick and fluffy, yet the banana/raspberry/coconut milk in the batter keeps them moist.
The sweetness of the maple syrup, mashed banana, and chocolate compliment the tart and sweetness of the raspberry and blueberries.
Yum Yum Yum!
Topped with some fresh maple syrup and more fruit and these Raspberry, Blueberry, and Chocolate Chip Paleo Pancakes are just delightful.
Plus, with around 12.5 grams of protein per serving, they will definitely keep you full.
I know what I’ll be eating this weekend! 🙂
Did you try this recipe? Please leave me a ⭐ review below!
Raspberry, Blueberry, and Chocolate Chip Paleo Pancakes (Gluten-free)
Ingredients
- 10 raspberries
- 1 banana
- 2 eggs
- 2 Tbs canned coconut milk, (without preservatives, like Goldenstar)
- 1 tsp honey
- 1 tsp lemon juice
- 1/4 tsp baking soda
- 1/2 cup almond flour
- 1 Tbs +1.5 tsp coconut flour, (I like Nutiva)
- 30 blueberries
- 2 Tbs enjoy life mini chocolate chips, (enjoy life- dairy free, nut-free chocolate)
Instructions
- In a medium bowl, mash up the banana (this resulted in about 1/3 cup of mashed banana for me), then add 10 raspberries to the bowl and mash them into the mashed banana. Add two eggs, 2 Tbs coconut milk, 1 tsp of honey and 1 tsp of lemon juice to the bowl and mix everything together well with a fork or a hand-held mixer.
- In a second bowl, mix together the 1/4 tsp baking soda, 1/2 cup almond flour, and 1 Tbs +1.5 tsp of coconut flour.
- Pour the dry flour mixture into the wet mixture and mix with a fork until everything is blended. Fold in the blueberries and chocolate chips.
- Heat 1 tsp of olive oil in a large frying pan over medium heat and evenly spread it out using a paper towel. Add 1 Tbs of the batter to the pan per pancake…(you’ll probably have to cook these in batches, as this recipe makes 12 small pancakes). I cooked about 3-4 at a time, added a bit more oil to the pan, and then immediately made 3-4 more until all my batter was gone.
- Cook for about 1-2 minutes per side, until golden brown and you can easily flip them over (depending on your stove top or your pan, these may cook more or less quickly, so just keep an eye on them).
- This recipe makes 12 small pancakes, which is perfect for 2 people.
- Top with maple syrup and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
note: I made these with the following proportions to make more servings of these pancakes and they turned out extra fluffy!
1 1/2 bananas
3 eggs
3 Tbs coconut milk
1 1/2 tsp honey
1 1/2 tsp lemon juice
1/2 tsp baking soda
3/4 cup almond flour
1 1/2 Tbs +1.5 tsp of coconut flour
handful of blueberries
3 Tbs mini chocolate chips
Sounds yum!!!! May skip honey, since banana pretty sweet….