Keto Chocolate Pancakes

Light, low-carb, and totally dairy-free, these keto chocolate pancakes are a delicious way to start the day.

Course Breakfast

Cuisine American

Keyword coconut flour, keto pancakes, low carb pancake recipe, paleo chocolate pancakes

Prep Time 6

Cook Time 15

Total Time 21

Servings servings

Calories 153kcal

In a large bowl combine all the ingredients.
Mix until no clumps remain.
Let sit for five minutes for the coconut water to absorb the liquid.
While batter sits, spray a pan with non stick and heat to medium heat.
Portion batter evenly into the pan (I use a pancake circle for this) into four pancakes and cover. You'll need to shape them manually.
Cook for 7-10 minutes or until outer edges start to brown.
Flip the pancakes. Recover with lid for 3-5 more minutes or until cooked through.
Divide pancakes onto plates and top with favorites like chocolate sauce, chocolate chips, or toasted pecans.

After you pour the wet ingredients and mix, make sure to let the chocolate pancake batter sit a few minutes after mixing as this is when the liquid is absorbed. Otherwise, your pancakes will be uneven in texture.
If you're doubling the batch, you'll want to bring the temperature down a bit on the pan so that the subsequent batches don't burn.
If you want to lessen the calories, almond milk works in place of coconut milk.
You need to manually shape the keto pancake batter when portioning them. Smooth it out.
Let them cook at a lower heat longer than you think- don't rush them!
The pancakes themselves are not sweet at all. If you don't plan to top them with maple syrup or something I would suggest adding a dash of keto sweetener or stevia to the mix.