You’ll never know you’re eating grain free and paleo pancakes with this chocolate paleo pancake recipe! Packed with protein and gut healthy collagen peptides, these cassava flour pancakes pack a one-two punch to jumpstart your morning!
This post is sponsored by my gal pals over at Further Food. This female owned and operated business provides high quality, ethically sourced, and affordable supplements to support your healthy lifestyle. All opinions and content are my own.
What is a paleo pancake?
These pancakes differ from my keto pancakes in that they are dairy free, slightly higher carb, and use cassava flour instead of nut flours. These paleo pancakes are nut free, dairy free, gluten free, and refined sugar free.
What is cassava flour?
Cassava flour is a grain free flour that is made from grinding the root of the cassava plant, also called the yuca plant. It is naturally gluten free too.
The texture of cassava flour mimics traditional wheat flour so it is a great replacement for gluten free and anti-inflammatory baking.
Cassava flour is higher in carbs than other grain free flours (almond, coconut) but it is still within the realm of lower carb foods.
What kind of texture do these cassava flour pancakes have?
These chocolate paleo pancakes have a very smooth and “normal” pancake texture. Unlike my fluffy keto pancakes that use almond flour, these cassava flour pancakes have a smoother texture and mouthfeel.
What do these chocolate paleo pancakes taste like?
By themselves, these pancakes taste a bit like a semi-sweet chocolate muffin! They are rich without being overly sweet. The chocolate collagen peptides provide a rich chocolatey flavor as well as a nice chew (replacing gluten).
They are not eggy, dry, crumbly, or have that weird protein powder taste!
What I love about this recipe
This recipe is easy, my kids genuinely liked it, and it is free of inflammatory ingredients like gluten, sugar, and refined carbs. These pancakes taste good and don’t make me feel like I’m eating “health food”. They’re packed full of nutritious ingredients that fuel my body and keep me full.
Why I used Further Food Chocolate Collagen Peptides in this recipe (and why you should too)
I use this collagen every day and always look for ways to incorporate it into recipes.
Using Further Food’s chocolate collagen peptides in this paleo pancakes recipe gives you the added benefits of:
- extra dose of protein (9 grams per scoop)
- gut health
- natural joint and bone support
- natural eye health
- reducing lines and wrinkles in the skin
- promoting hair and nail strength and growth with reishi mushrooms
And it does all of those things without:
- artificial or refined sweeteners
- fillers or preservatives
- artificial flavors and dyes
Further Food’s chocolate collagen peptides are sourced from grass-fed and pasture raised cattle too so you can be sure that you are not getting a byproduct of grains.
With these pancakes being naturally gluten free, the collagen also helps provide the “bite” or “chewiness” that you’re accustomed to with traditional pancakes.
How to make these easy paleo pancakes
The absence of gluten makes preparing this batter a breeze. You can either mix all of the ingredients by hand in a mixing bowl or throw it in a food processor and blend it up. (I prefer the latter)
To cook the perfect pancake, heat a non-stick skillet over medium heat and add a little bit of ghee (or butter if your diet allows).
Drop a large spoonful of batter into the skillet and use the back of the spoon to spread it out so that it is even on top. Cook until the edges firm up, flip, and cook 30-60 seconds longer.
Your batter should yield about 12 small/silverdollar sized pancakes.
Topping ideas for your chocolate pancakes
Depending on your dietary needs and preferences, there are endless ways you can top your chocolate protein pancakes! Here are a few of my favorites:
- Natural peanut butter and sliced bananas (as shown)
- Sliced strawberries and a light drizzle of pure maple syrup
- Fresh whipped cream and diced strawberries
- Natural peanut butter and jelly (make like a sandwich for kids)
Substitutions and other information about this recipe
This recipe has not been tested with other flours, different brands of collagen, or egg replacements. Altering the ingredients cannot guarantee the same results.
- 1 cup cassava flour
- 4 scoops Further Food Chocolate Collagen Peptides
- 1/4 cup sweetener of choice
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- 1.25 cups almond milk (or preferred milk)
- 3 eggs
- 1/2 teaspoon vanilla extract
- In a large bowl, combine all ingredients until the batter is smooth and uniform. Alternatively, use a food processor and pulse until smooth. Scrape sides if needed and pulse again.
- Heat a non-stick skillet over medium heat and add a little bit of ghee (or butter if your diet allows).
- Drop a large spoonful of batter into the skillet and use the back of the spoon to spread it out so that it is even on top. Cook until the edges firm up, flip, and cook 30-60 seconds longer.
- Repeat until all batter is used.
- Serve hot.
Leftovers can be store at room temperature or in the refrigerator. They are best consumed with 24 hours but can be reheated up to 5 days.
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Nutrition Information:Yield: 4 Serving Size: 3 silverdollar pancakes
Amount Per Serving: Calories: 237Total Fat: 4.3gCarbohydrates: 30.3gNet Carbohydrates: 25.5gFiber: 4.8gProtein: 15g