Low Carb Chocolate Chip Pancakes
Start your morning off right with these indulgent yet guilt-free Low Carb Chocolate Chip Pancakes! Made with a wholesome blend of almond flour and coconut flour, these fluffy pancakes are completely gluten-free and perfect for keto or low-carb diets. Sweetened naturally with a hint of erythritol and packed with sugar-free chocolate chips, every bite is bursting with chocolatey goodness while staying light on carbs. These golden beauties come together in just 25 minutes, making them an easy, family-friendly breakfast option. Serve them warm with your favorite keto-friendly toppings like whipped cream or a drizzle of sugar-free syrup for a decadent start to your day. Perfectly satisfying and endlessly delicious, these pancakes are proof that healthy eating can taste amazing!
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Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons granular erythritol sweetener
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup sugar-free chocolate chips
- 1 tablespoon butter or cooking spray
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol sweetener, and salt. Whisk them together until well mixed.
Step 2
In a separate bowl, beat the eggs and then add almond milk and vanilla extract. Mix the wet ingredients until they are fully combined.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just incorporated. The batter should be thick but smooth.
Step 4
Gently fold in the sugar-free chocolate chips until they are evenly distributed throughout the batter.
Step 5
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Step 6
Pour about 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon or a spatula to spread the batter into a 3-inch circle.
Step 7
Cook the pancakes for about 2-3 minutes or until bubbles start to form on the surface. Then flip them carefully with a spatula.
Step 8
Cook for another 2-3 minutes on the other side or until the pancakes are golden brown and cooked through.
Step 9
Remove the pancakes from the skillet and repeat the process with the remaining batter, greasing the skillet as needed.
Step 10
Serve the pancakes warm, optionally topped with a few extra chocolate chips or a dollop of whipped cream for an extra treat.
Nutrition Facts
| Serving size | (492.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1246.7 |
| Total Fat 97.6g | 0% |
| Saturated Fat 29.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 589mg | 0% |
| Sodium 1343.6mg | 0% |
| Total Carbohydrate 90.5g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 5.8g | |
| Protein 47.2g | 0% |
| Vitamin D 173.9IU | 0% |
| Calcium 507.6mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 357.7mg | 0% |
Source of Calories