These pancakes use almond flour and a little coconut flour instead of wheat flour, with sugar-free chocolate chips folded into the batter. They come together in 25 minutes, the batter is mixed in two bowls, and each pancake cooks for a few minutes per side on a non-stick skillet or griddle. The card lists 3 grams of carbohydrates per pancake.
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The chips melt slightly as the pancakes cook, so you get small pockets of chocolate. The recipe makes 4 servings.
What Goes in the Batter
Exact amounts are in the recipe card. Here is what each ingredient does.
- Almond flour (1 cup): the low-carb base, with a nutty flavor.
- Coconut flour (2 tablespoons): soaks up moisture and gives the batter body.
- Baking powder (2 teaspoons): keeps the pancakes light.
- Salt (1/4 teaspoon): balances the sweetness of the chocolate.
- Eggs (2 large): hold everything together.
- Unsweetened almond milk (1/2 cup): keeps the batter moist without adding sugar.
- Vanilla extract (1 teaspoon): adds a sweet aroma.
- Sugar-free chocolate chips (1/4 cup): sweet without the sugar.
- Butter or coconut oil: for greasing the pan.
Mixing and Cooking
Whisk the almond flour, coconut flour, baking powder and salt in one bowl. In another, whisk the eggs, almond milk and vanilla until smooth. Pour the wet mixture into the dry and stir until just combined. Overmixing leads to dense pancakes. Fold in the chocolate chips last.
Heat a non-stick skillet or griddle over medium heat with a small amount of butter or coconut oil. Pour 1/4 cup of batter into the pan for each pancake. Cook until bubbles form on the surface, about 2 to 3 minutes. Flip and cook another 2 to 3 minutes, until golden brown. Add more butter or oil between batches as needed.
Every stove runs differently, so watch the first pancake and adjust the time to get an even golden color. A well-seasoned cast-iron skillet works if you do not have a non-stick pan.
Ways to Change It
The card suggests a pinch of cinnamon in the batter. Nutmeg also works. Beyond that, a few swaps are easy:
- Nuts: stir chopped walnuts or pecans into the batter for crunch.
- Berries: replace the chocolate chips with fresh or frozen blueberries or raspberries.
- Savory: leave out the vanilla and chocolate and add shredded cheese, chopped herbs or cooked bacon to the batter.
What to Serve With Them
Warm pancakes are good with sugar-free syrup or fresh berries. For a bigger plate, add Greek yogurt with nuts, avocado slices or scrambled eggs. Black coffee, herbal tea and unsweetened almond milk all work as drinks, and the almond milk can also be poured over the pancakes.
Nutrition per Pancake
Each pancake has approximately 150 calories, 12 grams of fat (1 gram saturated), 3 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 6 grams of protein and 200 milligrams of sodium. These are estimates.
FAQ
Can I use other flours instead of almond flour?
Almond flour keeps these pancakes low-carb. Coconut flour is the one swap mentioned for this recipe, and because it absorbs more moisture you will need to adjust the liquid.
How do you store leftover pancakes?
Keep them in an airtight container in the refrigerator for up to 3 days. To freeze them, layer parchment paper between the pancakes so they do not stick. Reheat in the toaster or microwave.
Can I make the batter ahead of time?
Yes. Mix it the night before and keep it in the refrigerator, then stir well before cooking.
What can you use instead of sugar-free chocolate chips?
Chopped nuts, unsweetened cocoa nibs or fresh berries all work.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Chocolate Chip Pancakes that are irresistibly delicious!
Ingredients
Instructions
In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well.
In another bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter, adding more butter or oil as needed.
Notes
For added flavor, try adding a pinch of cinnamon to the batter.
You can also substitute the chocolate chips with chopped nuts or berries for a different twist.
Nutrition
| Serving Size | 1 pancake |
|---|---|
| Calories | 150 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 12g |
| Saturated Fat Content | 1g |
| Unsaturated Fat Content | 11g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 1g |
| Protein Content | 6g |
| Cholesterol Content | 150mg |