TINY Kitchen Ultimate Almond Flour Chocolate Chip Pancakes

My favorite meal is breakfast.

I love to make it, eat it, order it at midnight.

Nothing beats the satisfaction that comes from breakfast food. End of story. Duh.

In one of my "healthier eating" rampages, I cleared out the cabinets and got rid of all white flour, and purchased some expensive almond flour ... and then let it live in the cabinet untouched for months as I had really no idea what to do with it.

One experimental morning, I decided to whip up a sweet and savory breakfast for me and the man-friend and pancakes just sounded delish. Enter, almond flour. Turns out, this little gem cooks up just as great as my white flour does, tastes better and brings a whole new gluten-free twist to some seriously induldgent-tasting hot cakes.

I present to you, my new favorite Sunday brunch staple - Ultimate Almond Flour Chocolate Chip Pancakes.... Loaded! We enjoyed ours paired with with eggs over easy and some diced and grilled sweet potatoes for a savory feast.

INGREDIENTS

1 and 1/2 cups almond flour

2 eggs

1/4 cup water

2 tbs coconut oil

2 tsp stevia or natural sweetener

1 tsp vanilla

1 tsp cinnamon

1/2 cup semi-sweet milk or dark chocolate mini chips

1/4 cup unsweetened shredded coconut

1 banana, sliced

Optional: organic maple syrup

DIRECTIONS

Mix flour, egg, water, stevia, vanilla, cinnamon together in large bowl
Stir in chocolate chips
Heat a small greased (I use spray olive oil) pan
Once hot, pour or spoon in (mixture will be thick) 1/4 batter
TIP: I used a spatula to spread out the batter into a traditionally thin and round pancake shape
Flip the pancake after underside turns golden brown
As pancakes cook, stack one by one on a plate stored in the oven to keep them warm
Once your pancakes are complete (this recipe should yield 4-6 small cakes), slice up your banana
Place two pancakes on each plate, and top with sliced banana and then sprinkle with raw coconut
Optional: top with drizzles of maple syrup
Enjoy!