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Chocolate Coconut Flour Pancakes

Chocolate Coconut Flour pancakes are a chocolate lovers dream! These low carb pancakes are filled with nutritious ingredients plus rich chocolate & gooey chocolate chips.
Course Breakfast
Cuisine Dairy Free, Gluten Free, Paleo
Servings 8 pancakes
Calories 73kcal
Author Kelli Shallal MPH RD

Ingredients

Coconut Flour Chocolate Pancakes:

For chocolate sauce version 1: 

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

Serving: 1pancake | Calories: 73kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g