Chocolate Coconut Flour pancakes are a chocolate lovers dream! These low carb pancakes are made with nutritious ingredients plus rich chocolate & gooey chocolate chips.
With Mother’s Day this weekend I thought all moms out there were in need of a healthy chocolate filled pancake recipe for the brunch of their dreams, including this mom to be! I’m usually a caramel person, but since being pregnant baby wants CHOCOLATE and lots of it!
And, since I put on quite enough weight in the first trimester when my diet consisted of noodles, saltines, and ginger ale, I’m now making an effort to turn cravings into healthy foods!
Like these wonderful drippy stacks of gooey deliciousness on a plate. I mean, COME ON! I swear they are as good as they look. I ate three plain (the less perfectly round ones) while making them and photographing them, which was pretty much my lunch yesterday.
To prove how good they are, I even took a shot of them with no drippy chocolate butter maple sauce. I mean, I don’t think you should skip the sauce unless you are eating on the go, but if you have to, chocolate chips pancakes on their own are DELICIOUS!
That sauce though is similar to the peanut butter one I made for my coconut flour waffles recipe. Only this one is CHOCOLATE and ERMYGAWD it is so buttery, chocolatey, creamy it’s UNBELIEVABLE! Do not omit! I even made two versions in case you need these to be dairy free!
What else can I talk about so I can continue to flood your screen which pictures of the most delicious pancakes healthy pancakes EVER? How about my aversion to peanut butter. It kind of freaks me out, like is my baby going to get a peanut allergy because I’m not exposing it to peanuts in the womb????
If only I could go back to my childhood self (not sure how old I was) and stop myself from climbing up in my Grandmas cabinets to steal all of her Safeway select peanut butter cups. Which resulted in me eating so many I threw up, and for years I despised peanut butter. In the last couple of years, I got over it and enjoyed peanut butter to my heart’s desire.
And then morning sickness set in and even though my diet is more diverse now that I’m in the second trimester, chicken and peanut butter remain off the menu. Meat, in general, is iffy, but peanut butter is a no go. I blame it on my greedy sugar hungry child self.
But seriously, I’m so worried I’m going to give my baby a peanut allergy by not eating it! No there is NO evidence to support that assumption AT ALL. The current research supports the early introduction of peanuts is best for preventing allergy, nothing about pregnancy, yet if I can find a reason to worry God knows I will.
And so my motherhood journey begins and never ends! Which is why you need to make these pancakes for Mom this weekend, because she loved you and worried about you from the womb, that’s love people. She deserves chocolate, specifically healthy chocolate coconut flour pancakes!
PS the plate below shows how I enjoyed them in real life. Just keeping it real at HH!
Let’s talk ingredients super fast:
Egg whites – I used liquid egg whites from a carton, but feel free to use 6 egg whites from the shell. Also, you can skip the egg whites and, sub for additional eggs like the comments on Pinterest say for my original coconut flour pancake recipe, however, I have not tried this!
Eggs – I used large eggs. I have not tried egg substitutes in this recipe and would not recommend it. In this case, eggs are both the binder and the fluffer, so subbing them for an egg replacer probably won’t work.
Coconut Flour- Coconut flour is extremely dense and absorbent so a little goes a LONG way. May sure to pour the coconut flour into the measuring cup, not dunk your measuring cup in the bag or you may get too much. Oat flour may work here instead, but I have not tried it.
Baking powder – If you want you can omit this or sub for baking soda, I just find it gives the pancakes the extra fluff and rise they need. However, they will work without this ingredient if you want to omit.
Banana- the riper the banana the sweeter the pancakes! So go for something very yellow to yellow with spots!
Unsweetened Cocoa Powder – obviously if you want your pancakes to be the chocolate flavor I would skip this! However, you could swap dark chocolate cocoa powder if you prefer dark chocolate pancakes, yum!
Mini Chocolate Chips – I used Enjoy Life Mini Chocolate Chips, but you can use whatever brand you want. You can also swap full-size chocolate chips here if you want as well! You can also omit, but I don’t know why you would!
Chocolate Coconut Flour Pancakes
Ingredients
Coconut Flour Chocolate Pancakes:
- 1 banana very ripe for ultimate sweetness
- ½ cup egg whites
- 3 eggs
- ¼ tsp baking powder
- 2 tablespoons cocoa powder unsweetened
- ¼ cup coconut flour
- 2 tablespoons mini chocolate chips
- cooking spray
For chocolate sauce version 1:
- 2 tablespoons butter
- 1 tablespoon Nutella
- 1 tablespoon maple syrup
For Chocolate sauce dairy free version 2:
- 2 tablespoons butter
- 1 tablespoon nut butter anything you like will work, just remember it will taste like this, so I used cashew because it’s bland
- 1 tablespoon maple syrup
- 2 tablespoons cocoa powder unsweetened
Instructions
Directions:
- Blend all ingredients in a blender.
- Heat a greased griddle or large skillet over low to medium heat. You can use egg rings (these are the ones I have) or just freehand them. Sprinkle in ½ teaspoon chocolate chips per pancake after you pour them. (I poured a between 2-3 tablespoons of batter per pancake.) I sprayed my pancakes with cooking oil before I flipped them to prevent them from sticking. Flip the pancake when almost completely set.
- For the chocolate sauce: Melt butter, then stir in Nutella and maple syrup. Serve immediately. Store in an airtight jar in the fridge, heat prior to reserving.
- For dairy-free chocolate sauce: Melt butter and stir in nut butter, maple syrup and cocoa powder.
Notes
- Recipe facts for pancakes only, not chocolate sauce (since there are two versions).
- Each pancake should be no bigger than the size of your palm.
- I found this recipe worked the best with extreme patience and low heat. Each set of pancakes takes about 2-3 minutes on low heat.
Nutrition
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Drool!
Looking forward to trying these out tomorrow!
And just a little side note about peanut allergies and babies. Not sure about during pregnancy, but my mother breastfed both my sister and I, and she was obsessed with peanut butter. Because of this we were exposed too young through the breastmilk and we both have severe allergies to peanuts! (She is 3 years older than me so it’s not a coincidence).
Hi Aubrey! The current (and relatively new) research shows that the earlier the introduction to peanuts the LESS likely a child is to develop a peanut allergy, so it probably wasn’t your moms fault! (google new guidelines of peanut introduction to babies) The truth is we don’t know a lot about allergies so who knows maybe it has nothing to do with introduction at all, but I’m sorry to hear about your food allergy I know how frustrating they can be. Anyways… enjoy the pancakes, if you want to make a double batch they freeze well too!
These were not bad. They obviously have the weird coconut flour texture, but I think the sauce saves them. Thank you for the recipe.