Homemade Chocolate Chip Pancakes

Homemade Chocolate Chip Pancakes

Hey my loves,

I have absolutely loved cooking and as the years have passed, I have become more and more aware of the food we (my husband and I) are eating, what we are buying in that we could make ourselves for half the price and looking at the ingredients we use. In our household we are meat eaters, however, I can take it or leave it.

Anyways, enough background on our food habits. As I have mentioned in other blog posts, I am a huge follower of Anna Saccone – Joly’s Youtube channel, family Youtube channel and her blog. Every Sunday, Anna makes her blueberry pancakes for her family, her recipes are usually really healthy versions of foods, my husband and I both love pancakes so I thought I’d give her recipe a try, with my own twist. So, without further ado, let’s get stuck into the recipe. You can find Anna’s website here.


PSA: I am not a chef by trade so nutritional value isn’t something I could comment on correctly. You need to check your own ingredients for any allergens they may contain. Normal allergens are soy, nuts, dairy, eggs, shellfish and fish.

Serves 3 people
Prep & Cook Time 25 minutes
Calories Roughly 600 (see my PSA)
Sodium 67% 1600mg
Fat 83% 54g
Protein 22% 11g
Carbs 10% 30g
Fibre 28% 7g


  • 1½ cups of Almond Flour (or Whole Wheat Flour)
  • 1½ tbsp of coconut flakes (or brown sugar)
  • 3 tbsp of baking powder (not all baking powder is gluten-free, check back for my recipe on gluten free homemade baking powder)
  • ⅛ tsp Pink Himalayan Salt (or Sea Salt)

  • 1½ cups of coconut milk (or alternatively, semi-skimmed/skimmed/almond/rice milk can also be used)
  • 3 tbsp of coconut oil (you can also use a few spritzes of Fry-Lite or almond butter)


  1. Heat your frying pan to medium heat using coconut oil (or the oil/butter of your choice, this is not using the tbsp above, this is an extra amount). 
  2. Combine the dry ingredients leaving out the last ingredient (chocolate chips) if you prefer to have them on top.
  3. Add the milk and oil to the mixture and mix until smooth.
  4. Spoon the batter into the pan.
  5. Drop the chocolate chips in from a safe splatter distance into the batter mixture in your pan.
  6. Flip when you see bubbles in the middle of your pancake, or when the edges are turning golden brown or stiffening up. 
  7. Brown your pancakes on both sides until golden brown, or cooked the whole way through, then serve with a generous helping of chocolate chips on top.

If you choose to make this recipe then please tag me on your Instagram, Pinterest or any other social media so I can drool over them!






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