Fluffy sugar-free chocolate chip pancakes made with almond flour and coconut flour. Gluten-free, low carb, and perfect for a cozy weekend breakfast.

Scale

1¼ cups almond flour

2 tablespoons coconut flour

1 tablespoon baking powder

¼ teaspoon salt

3 tablespoons monk fruit sweetener

3 large eggs

½ cup unsweetened almond milk

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

⅓ cup sugar-free chocolate chips

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1. Whisk almond flour, coconut flour, baking powder, salt, and sweetener.

2. Add eggs, almond milk, melted butter, and vanilla.

3. Mix until smooth and fold in chocolate chips.

4. Let batter rest 3–5 minutes.

5. Cook pancakes on a buttered skillet over medium-low heat.

6. Flip carefully and cook until golden.

7. Serve warm.

Cook on low heat for best texture.

Let batter rest to thicken.

Flip gently.