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February 1, 2013

Chocolate Chocolate Chip Pancakes – Low Carb and Gluten-Free

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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 Chocolate Pancakes made with Coconut Flour

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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.

Coconut Flour Chocolate Pancakes

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???

chocolate pancakes made with coconut flour

4 from 1 vote
Print
Chocolate Chocolate Chip Pancakes – Low Carb and Gluten-Free
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Low Carb Gluten-Free Chocolate Pancakes made with coconut flour. A perfectly indulgent yet guilt-free breakfast.

Course: Breakfast
Cuisine: Breakfast
Servings: 16 pancakes
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- and sugar-free high % cacao chocolate finely chopped
  • Additional butter or coconut oil for pan
Instructions
  1. Preheat oven to 200F.
  2. In a large bowl, whisk together coconut flour, cocoa powder, whey protein, powdered Swerve, baking powder, and salt.

  3. Stir in eggs, melted coconut oil, and 1 cup almond milk until well combined. Stir in chopped chocolate. Let batter rest 10 minutes.
  4. 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).
  5. 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.
Recipe Notes

Serves 8. Each serving 13.25 g of carbs and 7.25 g of fiber. Total NET CARBS = 6 g.

Nutrition Facts
Chocolate Chocolate Chip Pancakes – Low Carb and Gluten-Free
Amount Per Serving (2 pancakes)
Calories 53
% Daily Value*
Carbohydrates 13.25g4%
Fiber 7.25g29%
* Percent Daily Values are based on a 2000 calorie diet.

Low carb grain-free Chocolate Chocolate Chip pancakes

 

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Filed Under: Breakfast, Gluten Free, Low Carb Tagged With: chocolate chips, coconut flour, pancakes

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Jennifer Eloff says

    February 1, 2013 at 10:50 am

    Yum!!

    Reply
  2. Jennifer says

    February 1, 2013 at 11:29 am

    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.

    Reply
    • Carolyn says

      February 1, 2013 at 12:08 pm

      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!

      Reply
      • Paul says

        February 13, 2016 at 2:29 pm

        Hi Carolyn,
        I noticed the whey protein says to keep away from children. I wanted to serve this recipe to my kids but am hesitant based on the warning. Do you have any insight as to why? Thanks!

        Reply
        • Carolyn says

          February 13, 2016 at 3:42 pm

          Hi Paul…I think because whey protein powder is technically a supplement and EVERY supplement on the market says that. You do as you see fit, but I am usually adding what is 1 serving to a recipe, which means that 1 serving is spread between 6 to 12 servings so I don’t personally worry about it. This is not to be taken as any kind of medical advice. Thanks.

          Reply
  3. Pink Peppercorn and Paprika says

    February 1, 2013 at 12:44 pm

    These look so delicious! Healthy chocolate is my favorite discovery to date. Is there any replacement for the whey protein?? Thanks!!

    Reply
    • Carolyn says

      February 1, 2013 at 1:00 pm

      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.

      Reply
      • Pink Peppercorn and Paprika says

        February 1, 2013 at 1:31 pm

        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!

        Reply
  4. Georgia @ The Comfort of Cooking says

    February 1, 2013 at 4:03 pm

    Holy yumminess! These look crazy good, Carolyn. I love how you kept them relatively healthy too.

    Reply
  5. Eric says

    February 1, 2013 at 6:33 pm

    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.

    Reply
  6. Rebekah Phillips says

    February 1, 2013 at 9:53 pm

    I am not a fan of coconut flour, how can I convert this recipe using almond flour?

    Reply
  7. Gerry @ Foodness Gracious says

    February 2, 2013 at 2:45 am

    What’s up with that? Kids are always stealing the good stuff, sigh..Great pancakes btw!

    Reply
  8. Debby says

    February 2, 2013 at 6:01 pm

    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.

    Reply
  9. Rivka says

    February 2, 2013 at 11:07 pm

    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!

    Reply
  10. claire @ the realistic nutritionist says

    February 3, 2013 at 11:20 am

    These are like…melt in my mouth amazing. YES PLEASE.

    Reply
  11. Esther R. says

    February 3, 2013 at 2:15 pm

    These are amazing.Your blog is wonderful. Thanks Carolynn

    Reply
  12. Judy says

    February 3, 2013 at 11:05 pm

    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?

    Reply
  13. Sarah G says

    February 4, 2013 at 11:29 am

    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.

    Reply
    • Jennifer says

      July 22, 2015 at 7:48 pm

      Hi Sarah! Just want to ask what you meant that you didn’t need the almond flour? Can I just replace it with all coconut flour? Thanks! 🙂

      Reply
  14. Pam says

    February 5, 2013 at 10:01 am

    These look amazing…can’t wait to try them!

    Reply
  15. Wendy says

    February 22, 2013 at 6:17 pm

    I’m new to all this… Can these be made with almond flour? If so, what would be the ratio? Thanks!

    Reply
  16. Laura E says

    May 14, 2013 at 1:31 pm

    Hi Carolyn these look wonderful! Thank you! Do you know if they freeze well?

    Reply
    • Carolyn says

      May 14, 2013 at 2:12 pm

      Yes, they freeze very well! I usually make a huge batch and keep them through the week.

      Reply
  17. Vanessa says

    July 10, 2013 at 2:55 pm

    I’m not sold on erythritol. Do you think it would be possible to make these with something a little less daunting, like coconut sugar?

    Reply
    • Carolyn says

      July 10, 2013 at 3:17 pm

      You bet, I think it would work just as well. There’s not a lot of sugar/sugar substitute in these as it is.

      Reply
      • Jennifer says

        July 22, 2015 at 7:50 pm

        Hi Carolyn! If I substitute with coconut sugar, what will the net carbs be per serving? Thanks!

        Reply
        • Carolyn says

          July 22, 2015 at 9:16 pm

          I have no idea but you should be able to calculate that with My Fitness Pal.

          Reply
          • Jennifer says

            July 22, 2015 at 11:15 pm

            Thanks Carolyn! Can I substitute the almond flour with all coconur flour? Almond flour is pricey and we only have almond meal 🙁 Thanks!!

          • Carolyn says

            July 23, 2015 at 7:27 am

            This recipe doesn’t take any almond flour.

          • Jennifer says

            July 23, 2015 at 7:35 am

            Waaaa! Oh my! My mistake 🙁 I was thinking about your chocolate cake. Sorry.

  18. sherry says

    August 22, 2013 at 11:10 am

    These were awesome!! Made a bunch and froze them. They re-heat in the microwave very nicely.

    Reply
  19. susan says

    January 22, 2014 at 8:48 pm

    Hi. Can I replace eggs w chia seed egg replacement? Have you ever tried? Last time I tried the pancakes kept breaking apart. Not sure what I am doing wrong.

    Reply
    • Carolyn says

      January 23, 2014 at 7:40 am

      No, I really don’t think the chia eggs would work very well. It’s because of the coconut flour and how it needs egg to have any structure. You could try my flax seed pancakes and see if you can cut out the eggs on that.

      Reply
  20. Lourdes Gonzalez says

    January 27, 2014 at 4:44 pm

    I just started low carbing and your website and recipes seem heaven sent. I tried these but didn’t like it but I think it was something I did wrong. For example I did not find swerve powder and tried something else that said powder sweetener. And I used a 100% cacao chocolate. Could this have messed up the results? Thanks

    Reply
    • Carolyn says

      January 27, 2014 at 5:30 pm

      100% cacao chocolate for the chocolate chips? That might have made them quite bitter. What sweetener did you use?

      Reply
  21. Andy says

    March 23, 2014 at 9:24 pm

    Made this today for brunch with friends. Came out perfectly! Absolutely delicious. Even better with home made chocolate syrup or Hershey’s sugar free syrup made with erythritol.

    I’m going to have to try out your other pancake recipes now. I love how you can make the most carb rich dishes and make low carb versions of them! Thanks so much.

    Reply
  22. Mzeinstein says

    April 12, 2014 at 4:24 pm

    Chewing these as I type. Made these for my Saturday re-feed post-workout and they are HEAVEN!! So delicious and satisfying. Ty for sharing!

    Reply
  23. Sue says

    December 7, 2014 at 11:32 pm

    Can you tell me what the rest of the nutritional information is for the chocolate chip pancakes? You only list the carbs and fiber.

    Reply
  24. angela says

    February 21, 2015 at 11:28 am

    Love this recipe as is but today I’m going to replace the whey protein with collagen hydrolysate and add 1/2 teaspoon vanilla. Using enjoy life mini chips too.

    Reply
  25. Dee Gee says

    March 29, 2015 at 8:28 am

    Great recipe! Thanks so much!

    Reply
  26. Rachael says

    February 4, 2018 at 9:15 am

    I am confused about preheating the oven to 200 degrees in step 1, but then it seems these are cooked over medium high heat in a skillet. I’m excited to make these!! Thanks for all your recipes.

    Reply
    • Carolyn says

      February 4, 2018 at 9:21 am

      The oven is to keep the pancakes warm after you’ve cooked them in the skillet.

      Reply
  27. Janelle says

    September 21, 2018 at 6:03 pm

    4 stars
    Just had these pancakes tonight for supper! They had an excellent texture, closer to regular pancakes. I did not like the sweetener that I used–I used an erythritol/monkfruit blend whereas in the plain coconut pancakes elsewhere on this site, I did half of that blend and half xylitol. I think next time I will do that with the sweetener. I could tell that if I nail down the sweetener, I will really like these pancakes. I did have to add an extra tablespoon of coconut flour and only used 1 cup of the almond milk. I also had to do 2-tablespoon sizes for putting batter in the pan as I found the scant 1/4 cup of batter hard to flip. It is hard to tell when they’re done as they’re dark, but I didn’t burn any. We each topped ours with fake pancake syrup and ate 3 minis (equivalent to 2 if I had done the 1/4c batter per pancake) each with some bacon on the side.

    Reply

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  3. Day 30 – Chocolate Pancakes | 28 Meals Later says:
    July 29, 2013 at 4:31 am

    […] on 19th July 2013 for the final day of the 30 day challenge – a breakfast treat! I followed this recipe, resulting in a tasty chocolate laden breakfast explosion, topped withe the leftover ice cream and […]

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  4. his day | The Sleepy Time Gal says:
    June 16, 2014 at 6:50 am

    […] the best time with them yesterday making things special.  I may have made the breakfast-for-lunch stack of pancakes for Bobby when came through the door after church, but my girls put cards, art, a musical program […]

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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