Chocolate Pancakes

These low-carb chocolate pancakes are great for breakfast or lunch, both hot and cold. Because of the cocoa powder, the pancakes are light and have a delicious rich chocolate flavor.

This recipe yields nearly 12 small chocolate pancakes. Two pancakes have only 3.1 g of carbohydrates per serving. As a result, if you follow a strict low-carbohydrate or keto diet, you can eat these pancakes as well.

Use extra fine almond flour without membranes to avoid dry baking. Do you only have membrane-free almond flour at home? The membranes should then be separated from the flour using a sieve.

Serve the chocolate pancakes with fresh fruit and whipped cream or mascarpone! I hope you enjoy it. Please leave a comment at the bottom of the page to let us know how it tasted. For more low-carb pancake ideas, check out our other low-carb pancake recipes!

Ingredients

3 large eggs

125 ml whole milk

1 tsp vanilla aroma

150 gr almond flour

4 tbsp erythritol

2 tbsp melted butter

2 tbsp cocoa powder

1 tsp baking powder

Butter for frying

Optional: Steviala Frost

Method of preparation

Combine the eggs, vanilla flavor, milk, erythritol, and melted butter in a medium mixing bowl. Using a fork, add the almond flour. Add a sieve to the bowl and whisk in the remaining ingredients until all large lumps are gone. Then stir in the cocoa powder and baking powder until well combined.

Next, melt some butter in a large frying pan and add three tablespoons of batter. Cook the pancake for 2 minutes on each side over a low to medium heat. Repeat until you've made 12 small or 6 large pancakes.

If desired, top the pancakes with whipped cream, Steviala frost, and raspberries. Have a delicious meal!

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