chocolate paleo pancakes with coconut whipped cream

First of all, thanks to Juli at PaleOMG for creating the pancake portion of this recipe. I’ve only made one small adaptation that I think makes the pancakes less likely to burn:
a little bit of almond milk. I also added a little bit of extra honey for added flavor. Other than that, the recipe was spot on and delicious. The pancakes are perfect for a lazy Sunday (like the one I’m having now) and are quick and easy to make. The coconut milk whipped cream ┬áis a little more involved, but nonetheless worth it. Enjoy!


  • 1 very ripe banana
  • 2 egg whites
  • 1 whole egg
  • 2 tablespoons almond milk
  • 2 tablespoons coconut flour
  • 2 tablespoons natural cocoa powder (not dutch processed)
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1/2 tsp baking soda
  • pinch of cinnamon
  • pinch of salt
  • coconut whipped cream


  1. Preheat a griddle over medium-low heat with some coconut oil
  2. In a blender, add your banana and pulse until soupy
  3. Add the rest of your liquid ingredients, and on a low speed, blend until just mixed.
  4. Add your dry ingredients, and on a low speed, blend until just mixed.
  5. Spoon the pancake batter on the skillet, and using the bottom of the spoon, spread it out a little bit so the batter remains thin. This will make them easier to flip and ensure that they cook through before burning.
  6. When you see a little bit of steam coming from the bottom of the pancakes, or there are little bubbles popping through the top, that means it’s time to flip.
  7. Continue cooking until done
  8. Stack ‘em up add the whipped cream, and enjoy. This recipe makes enough for one person to be full.

chocolate pancakes on the griddle

paleo chocolate pancakes with coconut whipped cream

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3 Responses to chocolate pancakes with coconut milk whipped cream

  1. Esther says:

    I tried the recipe twice, they came out watery the first time but I think its because I have big eggs right now. Then I tried to add more coconut flour and whipped the egg whites for fluffiness. Got a great consistency, but cannot get them to flip before they want to burn. I was thinking that I may try baking them like a cookie next time on some parchment paper. Plus it will help them all be ready at once since my kids were getting impatient.

    • Ben says:

      That’s a good idea, I’d love to hear your results. I’m currently experimenting with other flours to see if I can alleviate the burning issue. It’s the coconut flour that causes the problem. I turned the heat down almost all the way after a similar problem with the first batch and cooked them very slowly. I think actually that the chocolate masks the burnt flavor a bit which is why Juli may have used it in her original recipe.

  2. Esther says:

    oh, yeah, the flavor was amazing, so wouldn’t change anything there. I lubricated the griddle well with coconut oil.

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