Don’t you want a big stack of chocolate pancakes for breakfast? Made with coconut flour, they are low carb and gluten-free.
Low carb diets rock! Sure, they’re healthy and all that, and I suppose that’s kind of cool. And they help people with diabetes keep their blood sugars under control, that’s a nice benefit too. Trying to lose weight without going hungry all the time? A low carb diet can help there, which some people like. But low carb diets are super duper awesome mostly because I can eat chocolate for breakfast without the least pang of guilt. That’s what makes low carb diets rock my world. Because as it turns out, chocolate in its natural state is really a low carb, high fiber food. It’s all those sugary, carby additives that make commercial chocolate not so good for you. Find a way around those less-than-healthy bits, and you are golden. Free to eat chocolate day and night, without guilt, without gaining weight and without sending your blood sugars into the stratosphere. The only question is, why haven’t more people figured this out??? Meh, hardly matters. All I care about are these low carb chocolate pancakes. Mine…all mine. Although I did have to share them with my kids, little greedy monkeys.
If you follow me on Facebook, you would have seen me in desperate need of chocolate yesterday morning. My son managed to lock me out of my bedroom minutes before we needed to leave for school, and I was still in my pyjamas. He thought it was one of the doors you could pop open from the outside with a little tool and he wanted to try it. He’s seen me do it a number of times when the bathroom door accidentally gets locked. Except our bedroom door doesn’t work that way and I had to take the handle apart with a screwdriver. That was fun. I was highly annoyed but trying not to be too hard on him. And I really, REALLY didn’t want to drive him to school in my red plaid PJs.
So I came home craving chocolate and I could have happily devoured a big stack of these low carb chocolate pancakes. Alas, we were fresh out because of my chocolate-addicted greedy little monkeys. I settled for a low carb mocha with a ton of whipped cream on top. But it reminded me that I need to make these again soon. They are delicious with butter and a little sugar-free syrup.
Mmmm, chocolate for breakfast. Without guilt. Have I swayed you over to the low carb dark side yet???
Low Carb Gluten-Free Chocolate Pancakes made with coconut flour. A perfectly indulgent but guilt-free breakfast.
Ingredients
- ½ cup coconut flour
- 1/3 cup cocoa powder
- 1/3 cup vanilla whey protein powder
- ¼ cup powdered Swerve Sweetener or powdered erythritol
- 1 tsp baking powder
- ½ tsp salt
- 6 large eggs, lightly beaten
- 1/3 cup coconut oil, melted
- 1 to 1¼ cup almond milk
- 2 ounces gluten-free high % cacao chocolate, finely chopped
- Additional butter or coconut oil for pan
Instructions
- Preheat oven to 200F.
- In a large bowl, whisk together coconut flour, cocoa powder, whey protein, powdered erythritol, baking powder, and salt.
- Stir in eggs, melted coconut oil, and 1 cup almond milk until well combined. Stir in chopped chocolate. Let batter rest 10 minutes.
- Heat a large skillet over medium high heat and brush with butter or coconut oil. Scoop a scant ¼ cup of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
- Cook until bottom is set and bubbles begin to form around edges. Flip carefully and continue to cook until second side is completely set. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
Notes
Serves 8. Each serving 13.25 g of carbs and 7.25 g of fiber. Total NET CARBS = 6 g.
I am Carolyn, a writer, runner, mother and diabetic. I am also the evil mastermind behind this blog. I live for food. Join me in my experiments in creating delicious low carb, gluten free recipes. 
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Yum!!
Can I just say, I love your blog soooo much. It has saved my low carb life! These are going to be my Saturday Indulgence, as I like to call them. I have been eating your maple pecan scones all week for breakfast, and finally broke a month long plateau!
One question, what kind of whey protein powder do you recommend? I have tried Isopure Zero Carb (which makes amazing shakes), but, it doesn’t bake well.
Hi Jennifer. I like Jarrow, as it’s about 2 g of carbs per 1/4 cup, it’s certified gluten free and it doesn’t contain any artificial sweeteners, either in the flavoured or the unflavoured varieties. And congrats on breaking through that plateau!
These look so delicious! Healthy chocolate is my favorite discovery to date. Is there any replacement for the whey protein?? Thanks!!
What would you like to replace it with? There are certainly options, like hemp, soy or egg protein powder. You just need some to help texture and fluffiness.
Ok thanks! I wasn’t sure what the purpose of it was since I never used it in baking before. But now I will have to try!
Holy yumminess! These look crazy good, Carolyn. I love how you kept them relatively healthy too.
I bet these would be good with a few blueberries or raspberries added to each pancake… I have to try these, to see whether I can get over my inability to make anything with coconut flour that isn’t a hockey puck. Wish me luck.
I am not a fan of coconut flour, how can I convert this recipe using almond flour?
What’s up with that? Kids are always stealing the good stuff, sigh..Great pancakes btw!
I made these this morning for my 2 kids. Even my picky daughter loved them. They were very filling so I cooked them all up and froze for busy weekday breakfasts.
I made these tonight, they were delicious! perhaps a little too chocolat-y for my tastes (who knew there was such a thing??) but maybe i’ll replace the chopped chocolate with pecans next time! my non-low-carbing family couldn’t tell it was anything other than delicious, by the way
thanks for another delectable recipe!
These are like…melt in my mouth amazing. YES PLEASE.
These are amazing.Your blog is wonderful. Thanks Carolynn
My kids were both home from college this weekend, so I made these on Saturday morning. I made some whipped cream that I sweetened with Swerve, and everyone loved them! The one thing I’ll do next time is serve them with some berries along with the whipped cream. It’ll be like having dessert for breakfast! In fact, I wondered about thinning the batter down so they’d be more like crepes and actually making them for dessert some time…any thoughts on whether that might work?
Wanted to let you know we made these over the weekend. All I did to change it was to add some extra erythritol to the batter (probably less sweet because it wasn’t Swerve) and they were SO delicious!!! Love them!
It was nice that I didn’t need almond flour too because I’m out and it’s expensive. I’ll be making these again very soon.
These look amazing…can’t wait to try them!
I’m new to all this… Can these be made with almond flour? If so, what would be the ratio? Thanks!
Hi Carolyn these look wonderful! Thank you! Do you know if they freeze well?
Yes, they freeze very well! I usually make a huge batch and keep them through the week.