Introduction

Indulge in a guilt-free breakfast treat with these Keto Chocolate Chip Pancakes. Perfect for those following a low-carb or ketogenic diet, these pancakes are fluffy, flavorful, and loaded with sugar-free chocolate chips. Whether you’re craving a decadent morning meal or a delightful brunch option, these pancakes offer a delicious way to start your day without compromising on taste. Embrace the goodness of keto-friendly ingredients and enjoy the comforting flavors of chocolate chip pancakes with this easy-to-follow recipe.

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated erythritol or sweetener of choice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips

Instructions

  1. Preheat Griddle: Preheat a non-stick griddle or skillet over medium heat. Lightly grease with coconut oil or butter.
  2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, beat the eggs. Add almond milk, melted coconut oil (or butter), and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Add Chocolate Chips: Gently fold in sugar-free chocolate chips into the pancake batter.
  6. Cook Pancakes: Pour 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
  7. Serve: Remove from the griddle and serve warm. Repeat with the remaining batter.

Introduction

Indulge in a guilt-free breakfast treat with these Keto Chocolate Chip Pancakes. Perfect for those following a low-carb or ketogenic diet, these pancakes are fluffy, flavorful, and loaded with sugar-free chocolate chips. Whether you’re craving a decadent morning meal or a delightful brunch option, these pancakes offer a delicious way to start your day without compromising on taste. Embrace the goodness of keto-friendly ingredients and enjoy the comforting flavors of chocolate chip pancakes with this easy-to-follow recipe.

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated erythritol or sweetener of choice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips

Instructions

  1. Preheat Griddle: Preheat a non-stick griddle or skillet over medium heat. Lightly grease with coconut oil or butter.
  2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, beat the eggs. Add almond milk, melted coconut oil (or butter), and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Add Chocolate Chips: Gently fold in sugar-free chocolate chips into the pancake batter.
  6. Cook Pancakes: Pour 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
  7. Serve: Remove from the griddle and serve warm. Repeat with the remaining batter.

Nutritional Information (per pancake, makes about 8 pancakes)

  • Calories: 180
  • Total Fat: 15g
    • Saturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 250mg
  • Total Carbohydrates: 7g
    • Dietary Fiber: 3g
    • Sugars: 1g
  • Protein: 6g

WW SmartPoints

  • Each pancake: 5 SmartPoints

Tips for Success

  • Flour Substitutions: If you prefer, you can use all almond flour instead of a combination of almond and coconut flour.
  • Chocolate Chips: Ensure the chocolate chips you use are sugar-free to keep the pancakes keto-friendly.
  • Toppings: Serve with whipped cream, sugar-free syrup, or fresh berries for added flavor and enjoyment.
  • Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the toaster or microwave before serving.

Conclusion

These Keto Chocolate Chip Pancakes are a delightful way to enjoy a classic breakfast favorite while maintaining a low-carb lifestyle. With a perfect balance of almond and coconut flour, these pancakes are light, fluffy, and packed with rich chocolatey goodness. Whether enjoyed on a leisurely weekend morning or prepared ahead for a quick weekday breakfast, these pancakes are sure to satisfy your cravings without derailing your diet goals.

Embrace the simplicity and deliciousness of homemade keto-friendly pancakes with this recipe. Share the joy of a comforting breakfast treat with family and friends, knowing you’re nourishing your body with wholesome ingredients. Make these Keto Chocolate Chip Pancakes a staple in your breakfast rotation and indulge in the sweet satisfaction they bring to every bite.