Low Carb Chocolate Chip Pancakes
Satisfy your breakfast cravings without compromising your diet with these irresistibly fluffy Low Carb Chocolate Chip Pancakes! Packed with wholesome almond flour and coconut flour, these pancakes are a gluten-free, keto-friendly option that delivers indulgence without the carb overload. Sweetened with erythritol and studded with sugar-free chocolate chips, each bite offers the perfect balance of sweetness and rich, chocolatey goodness. Easy to whip up in under 30 minutes, this recipe is ideal for busy mornings or leisurely Sunday brunches. Serve them warm with your favorite low-carb toppings, like whipped cream or a sprinkle of extra chocolate chips, for a guilt-free treat that will delight the entire family. Perfect for health-conscious foodies, this recipe reinvents an all-time breakfast classic into a nutritious, low-carb masterpiece!
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Recipe Information
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
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol sweetener, and salt. Whisk them together until well mixed.
In a separate bowl, beat the eggs and then add almond milk and vanilla extract. Mix the wet ingredients until they are fully combined.
Pour the wet ingredients into the dry ingredients and stir until just incorporated. The batter should be thick but smooth.
Gently fold in the sugar-free chocolate chips until they are evenly distributed throughout the batter.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
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.
Cook the pancakes for about 2-3 minutes or until bubbles start to form on the surface. Then flip them carefully with a spatula.
Cook for another 2-3 minutes on the other side or until the pancakes are golden brown and cooked through.
Remove the pancakes from the skillet and repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, optionally topped with a few extra chocolate chips or a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 5.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 508 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
