Low Carb Chocolate Cake Pancakes

Nutritional Information

Servings 8

Calories 111

Protein 3.7 grams

Fat 8.2 grams

Net Carbs 4.7 grams

These pancakes are very cake-like and somewhat fragile. To make them less fragile beat your eggs well before adding. Allow pancakes to set well before flipping on griddle.

Ingredients

5 T. Coconut flour

3 T. Cocoa

6 packets Splenda (This may be reduced or omitted if you like a less sweet pancake.)

1/4 teaspoon baking soda

1/2 teaspoon Cream of Tarter

1/8 teaspoon salt

3 eggs, slightly beaten

3 Tablespoons coconut oil (liquid)

4 Tablespoons Sugar-Free Maple Pancake Syrup

1 teaspoon vanilla extract

6 Tablespoons (+ or -) milk of choice (Add enough to thin the batter to a good spoonable/pourable consistency)

Instructions

Heat griddle to medium.

Mix dry ingredients

Create a well in the dry ingredients

Add beaten eggs.

Mix well.

Add oil, syrup and vanilla extract and mix until incorporated.

Add milk 1-2 Tablespoons at a time until proper consistency is attained. I like my batter to be just thin enough to spoon onto griddle and spread slightly with spoon.

Oil griddle.

Pour/Spoon pancake batter to 4-5 inches wide.

Allow to cook until edges are slightly brown and the pancakes are set, and flip.

Lightly brown.

 

One Comment Add yours

Comments and questions are most welcome!

This site uses Akismet to reduce spam. Learn how your comment data is processed.