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!
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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 Keto Chocolate Chip Pancakes first!
If you loved these chocolate chip pancakes, you should check out these keto pancakes from Two Sleevers! They’re just as warm, fluffy, and are 100% keto-friendly!
- 1/2 cup almond flour
- 1/2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp almond milk
- 1/4 cup sugar free chocolate chips (or make your own!)
- Combine all your dry ingredients and whisk together.
- Add in your wet ingredients and stir until combined.
- Fold in your sugar free chocolate chips.
- 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.
- 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.
- Serve with some butter and a drizzle of So Nourished keto pancake syrup.
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!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Great recipe! Since the batter was thick I made muffins instead of panckes. They are great!
Can you use coconut milk instead of almond milk?
Sure can, you may need to thin out the batter a bit with water though, coconut milk is quite a bit thicker than almond milk.
My batter was very thick…like cookie dough!! Was there an ingredient left out???
And I thought it odd that there was no sugar if any type.
Nope, the batter is pretty thick! If you like, you can always thin it out with more almond milk. We didn’t add sweetener since the sugar-free chocolate chips add quite a bit of sweetness. Feel free to add a bit of sweetener if you like 🙂
I don’t have coconut flour could I use flaxseed meal or just leave it out ?
Yes, I think flaxseed meal will do! If you have psyllium husk or oat fiber, you can substitute those as well.
Thank you for recipe. I did add a lot of water because it was Really dry, ..cooking them right now.. they smell good
I definitely made the batter too thick when I tried these but I grilled them anyway – making 6 smaller pancakes – and now I’m treating them like cookies. I have one for a snack if I’m hungry and it’s very satisfying. I think that going forward, I would spoon the flours into measuring cups rather than dipping the cup into the flour to measure. I suspect that this packs the flour down too much causing me to use more than I need and making the batter too dry.
That could definitely be the case! Feel free to thin out the batter with some water or almond milk if you find it too thick.
How can maple syrup be sugar free.,if it is the real stuff from tree sap it has sugar but not white refined sugar.
There is sugar-free maple flavored syrups we enjoy using on our pancakes. Walden Farms makes a great one, look out for it in your supermarket!
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!
Yes! Glad it worked well for you too 🙂 The texture really is great – thank almond flour for that!
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?
The recipe makes 4 pancakes and the macros show the nutrition for half that. Each person would eat 2 pancakes 🙂
Did I miss an ingredient or something? My batter came out super thick and dry like dough.
Hey Tiffany, if that happens, add some extra almond milk.
What would macros be without butter?
Hey Nichole, the macros are for 2 pancakes alone.