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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.


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)


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.


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