I love these chocolate chip pancake bites because there’s no baking involved. After my recent attempts at baking, I’m convinced I belong more to the “pour batter into a machine” school of cooking. It’s simple: no worrying about burnt edges, no ruined pans — just fluffy, bite-sized pancakes that are pure joy to snack on.
On another simple pleasure note, we finally replaced our pillows and I’ve been sleeping through the night for the first time in ages. Finding the right pillow feels impossible — I’ve had ones that were uncomfortably hard and others so soft they offered no support at all. These new pillows strike a happy balance: supportive without feeling like a block, and soft enough to sink into. Pillow shopping should come with a manual.
I’m also looking forward to a short trip to Walla Walla, Washington. It’ll be my first time there and I’m excited to explore a new small wine-country town — especially after a great experience in Santa Ynez Valley. If you have suggestions for gluten-free restaurants, bakeries, coffee shops, or must-see spots in Walla Walla, please share. Recommendations from locals or fellow travelers make short trips so much more satisfying.
Have you listened to my podcast recently? For most of the first 51 episodes, I spoke solo for a solid hour, which I enjoyed — I’m an only child and talking to myself comes naturally — but I’m branching out. Lately I’ve invited people I follow on Instagram and enjoy listening to. This week I have four interviews lined up and two more the following week. I started the podcast because I love hearing other people’s stories — How I Built This with Guy Raz is one of my favorites — so if there’s someone you’d like me to interview, tell me who and why. I’d love to hear your suggestions.
Now go make pancakes in the shape of little balls and enjoy!
Chocolate Chip Pancake Bites
4.2 from 43 reviews
- Author: juli
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 30–32 pancake bites
Ingredients
- 3 eggs, whisked
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup mini chocolate chips
- coconut oil spray
- maple syrup, for dipping
Instructions
- Heat up cake pop maker.
- Whisk together the wet ingredients — eggs, almond milk, maple syrup, and vanilla — in a large bowl.
- Add coconut flour, tapioca flour, baking powder, baking soda, and a pinch of salt. Whisk until the batter is smooth, then fold in the chocolate chips.
- Grease the cake pop maker with coconut oil spray. Use a cookie scoop or tablespoon to fill each round, taking care not to overfill. Cook according to your cake pop maker’s instructions until each pancake bite is cooked through. Repeat until all the batter is used (about 30–32 bites).
- Serve with toothpicks and maple syrup on the side.
Notes
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You May Also Like:
Pumpkin Crumb Pancakes
Pumpkin Cream Donut Sandwiches
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