In a medium bowl, whisk together eggs, almond butter, and vanilla extract. Set aside. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt. Combine wet and dry ingredients. Now, add the oat or almond milk to help the mixture come together smoothly. Add the coconut sugar and a dash of cinnamon (omit the sugar for a keto option). Mix to combine.Grease a hot skillet with coconut oil and dollop about 1-2 tbsp of the batter onto the skillet. Place about 1/2 tbsp of chocolate chips in the center of the pancake batter, and then dollop some extra pancake batter on top so the chocolate chips are hidden. Cook pancakes on medium heat, ensuring the underside is fully cooked before flipping. Top with maple syrup, berries, or whatever your soul asks you for.
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I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.
Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.
HAPPY DAY BRANDS
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