Low Carb Chocolate Chip Pancakes
These pancakes are just like the real deal! Studded with melty chocolate chips these pancakes will be a crowd pleaser.
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About Low Carb Chocolate Chip Pancakes:
These Low Carb Chocolate Chip Pancakes are a delightful twist on a classic breakfast favorite. Made with almond flour and sweetened with a low carb sweetener, these pancakes are perfect for those following a low carb or ketogenic diet. The addition of chocolate chips adds a rich and indulgent flavor that is sure to satisfy any chocolate lover's cravings.
Origins of Low Carb Chocolate Chip Pancakes:
While the exact origins of Low Carb Chocolate Chip Pancakes are unclear, they have gained popularity in recent years due to the growing interest in low carb and ketogenic diets. This recipe is a creative adaptation of traditional pancake recipes, offering a low carb alternative that allows individuals to enjoy their favorite breakfast treat without compromising their dietary goals.
Best Time to Enjoy Low Carb Chocolate Chip Pancakes:
Low Carb Chocolate Chip Pancakes are a versatile dish that can be enjoyed year-round. However, they are particularly delightful during the cooler months when warm, comforting breakfasts are desired. The availability of fresh ingredients may vary depending on your location, but frozen or sugar-free chocolate chips can be used as a convenient alternative.
Perfect Food Pairings with Low Carb Chocolate Chip Pancakes:
- Pair these pancakes with a dollop of sugar-free whipped cream and a sprinkle of cinnamon for a delightful dessert-like breakfast.
- Serve them with a side of sugar-free maple syrup or a drizzle of melted sugar-free chocolate for an extra indulgent experience.
- Enjoy a cup of freshly brewed coffee or a glass of almond milk as a refreshing beverage to accompany these pancakes.
- For a well-rounded meal, consider adding a side of crispy bacon or scrambled eggs to your plate.
- If you prefer a savory twist, top your pancakes with a dollop of creamy avocado spread and a sprinkle of sea salt.
Tips and Tricks to Prepare Low Carb Chocolate Chip Pancakes:
- Ensure your almond flour is finely ground to achieve a light and fluffy texture in your pancakes.
- If you don't have almond flour on hand, you can substitute it with coconut flour or a combination of both.
- For extra protein, you can add a scoop of your favorite low carb protein powder to the batter.
- If you're not a fan of chocolate chips, feel free to substitute them with chopped nuts or fresh berries.
- To prevent sticking, make sure your pancake griddle or non-stick pan is well greased with butter or coconut oil.
Let's Get Started!
These Low Carb Chocolate Chip Pancakes are the perfect guilt-free indulgence for breakfast or brunch. With their fluffy texture, rich chocolate flavor, and low carb profile, they are sure to become a new favorite in your recipe repertoire. So grab your apron, gather your ingredients, and get ready to enjoy a delicious and satisfying meal that won't derail your weight-loss goals. Join our community of food enthusiasts and subscribe to receive more mouthwatering recipes like this one. Happy cooking!
Ingredients
- Coconut Flour (¼ cup)
- Almond Flour (1 cup)
- Baking Soda (½ teaspoon)
- The Ultimate Icing Sugar Replacement by Swerve (2 tablespoon)
- Coarse Kosher Salt by Morton (⅛ tsp)
- Raw Egg (3 large)
- Greek Yogurt (¼ cup)
- Original Coconut Milk Unsweetened by Silk (½ cup)
- Vanilla Extract (1 teaspoon)
- Chocolate Chips, Sugar Free (¼ cup, whole pieces - regular)
Instructions
- Combine the dry ingredients together with a whisk, except the chocolate chips.
- Add in the liquid ingredients and whisk until smooth.
- Heat a large nonstick skillet over medium-high heat. Spray it with nonstick cooking spray. Spoon pancake batter into the skillet and turn the heat down slightly. Top each pancake with a few chocolate chips. Cook for 2-3 minutes on the first side or until small bubbles start to form and the bottom of the pancake is nicely browned.
- Carefully flip the pancake and cook for another minute. Repeat with the remaining batter.
- You should yield 8 pancakes (2 pancakes per person).
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