Sugar-Free Chocolate Pancakes
Indulge in a guilt-free breakfast with these Sugar-Free Chocolate Pancakes, a perfect balance of wholesome ingredients and rich chocolate flavor. Made with whole wheat flour, unsweetened cocoa powder, and a touch of natural sweeteners like stevia or erythritol, these fluffy pancakes are not only sugar-free but also packed with nutrients. A splash of vanilla extract and creamy unsweetened almond milk elevate their taste, while coconut oil ensures a golden finish. Ready in just 30 minutes, these pancakes are ideal for those seeking a healthier twist on classic chocolate pancakes, whether you're following a low-sugar diet or simply looking for a nutritious treat. Serve them with fresh berries, a drizzle of sugar-free syrup, or a dollop of Greek yogurt for a breakfast that feels like a decadent dessert! Perfect for health-conscious eaters and chocolate lovers alike, this recipe is a morning game-changer.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 tablespoons Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Stevia or erythritol sweetener
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking powder, and salt.
In another bowl or a large measuring cup, whisk together the unsweetened almond milk, egg, vanilla extract, and chosen sweetener (stevia or erythritol) until well combined.
Melt 1 tablespoon of coconut oil and add it to the wet ingredients, reserving the remaining tablespoon for cooking.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and brush it lightly with some of the reserved coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake and cook for about 2-3 minutes, until small bubbles form on the surface and the edges look set.
Flip the pancakes over and cook for an additional 1-2 minutes, until they are cooked through and lightly browned on the other side.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm with your choice of toppings, such as fresh berries, sugar-free syrup, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 1.5 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 815 mg | 17% | |
*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.
