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Chocolate Chip Pancakes Every Day!

We’ve been pretty pancake crazy lately. It’s hard not to be when you perfect the crispy and soft pancake texture using no white flour or sugar whatsoever!

We purchased a new griddle and it cooks pancakes magically! Something about the even heat distribution and flatness of it produces some amazingly tall and perfectly cooked pancakes. So we’ve been using it quite frequently (hello, Paleo & Low Carb Blueberry Blender Pancakes). We’ve perfected a few different pancake variations so we decided to change it up and throw in some sugar-free chocolate chips and record the process!

We purchased a 3 pack of our favorite chocolate chips made by Lily’s! They sugar-free: sweetened with erythritol, stevia and inulin. Unlike some other brands of sugar-free chocolate chips, they contain no maltitol. Your digestive system will thank you!

With so many chocolate chips, we just had to bake up some Classic Chocolate Chip Cookies and threw in a Sukrin Giveaway as well! Check it out after you try these Low Carb Chocolate Chip Pancakes first!

Low Carb Chocolate Chip Pancakes

Low Carb Chocolate Chip Pancakes VIDEO
Low Carb Chocolate Chip Pancakes
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per 2 pancakes (makes 4):
• 500 Calories
• 42g of Fat
• 16g of Protein
• 5g of Net Carbs
Servings Prep Time Cook Time
2 servings 10 minutes 10 minutes
Servings Prep Time Cook Time
2 servings 10 minutes 10 minutes
Low Carb Chocolate Chip Pancakes VIDEO
Low Carb Chocolate Chip Pancakes
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per 2 pancakes (makes 4):
• 500 Calories
• 42g of Fat
• 16g of Protein
• 5g of Net Carbs
Servings Prep Time Cook Time
2 servings 10 minutes 10 minutes
Servings Prep Time Cook Time
2 servings 10 minutes 10 minutes
Servings: servings
Ingredients
Pancakes
Toppings
Instructions
  1. Combine all your dry ingredients and whisk together.
  2. Add in your wet ingredients and stir until combined.
  3. Fold in your sugar free chocolate chips.
  4. Heat up a large griddle and ladle ¼ cup portions of pancake batter and let it cook until the edges start to look dry. You should see bubbles form on the tops of the pancakes.
  5. Flip and cook for an additional minute or so. All griddles are different so check the undersides of the pancakes to make sure they’re cooking nicely.
  6. Serve with a some butter and a drizzle of sugar free maple syrup like Walden Farms.
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!

You’ll love our Breakfast in Five cookbook!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!

Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.

Have you tried these delicious recipes?

This recipe was made with love by our amazing readers!

Joan L.

Joan L.

orch1d22

Made this recipe? Send us a picture and we’ll feature you here and on social media!

About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.

8 Comments

  1. Joan February 26, 2017 at 10:58 am - Reply

    I wish I could add a picture to this comment! The batter was PERFECT! Cooked great on my griddle setting at 325. I have some pumpkin in the fridge from a fat bomb recipe I made; I’d like to try this with pumpkin next time! Thanks for the recipe!

    • Vicky February 26, 2017 at 12:10 pm - Reply

      Yes! Glad it worked well for you too 🙂 The texture really is great – thank almond flour for that!

  2. Mitch February 7, 2017 at 7:42 am - Reply

    I love these pancakes! Are the macros for 2 pancakes if the whole batter makes 4? Or is the serving size 2, and the batter makes 4 servings for a total of 8 pancakes?

    • Vicky February 8, 2017 at 3:58 am - Reply

      The recipe makes 4 pancakes and the macros show the nutrition for half that. Each person would eat 2 pancakes 🙂

  3. Tiffany March 2, 2016 at 11:54 am - Reply

    Did I miss an ingredient or something? My batter came out super thick and dry like dough.

    • Vicky March 2, 2016 at 12:02 pm - Reply

      Hey Tiffany, if that happens, add some extra almond milk.

  4. Nichole February 25, 2016 at 4:55 pm - Reply

    What would macros be without butter?

    • Vicky February 25, 2016 at 6:54 pm - Reply

      Hey Nichole, the macros are for 2 pancakes alone.

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