These indulgent Chocolate Chip Pancakes are a low-carb, gluten-free breakfast that the whole family will enjoy! They're incredibly easy to make with almond flour, cocoa powder and sugar-free chocolate.
½teaspoonSweetleaf – stevia sweetener, or 2 tablespoons regular sugar
¼cupsugar free chocolate chips, I recommend Lily’s brand
Optional Toppings
butter
sugar free syrup
sugar free whipped cream
fresh fruit, I recommend raspberries or strawberries
Instructions
Add all ingredients to blender. Start with eggs and water and cream cheese so you don’t have anything get stuck at bottom.
Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
Heat a non-stick skillet to medium-low heat. For each pancake, pour approximately 4 tablespoons of batter onto skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with any of the optional toppings you like!
Video
Notes
Makes 6 4-inch pancakes.
Update: I have been making double/triple batches of these and refrigerating the leftovers in a ziplock bag and reheating the in the microwave. They still taste great and make the busy weekday mornings much easier! You can also individually wrap them in saran wrap and freeze them!
By my calculations with the brands I use, this entire batch of pancakes has 5 net carbs. However, I am not a nutritionist, I just share recipes! So calculate your own recipes using the brands you used for 100% accurate nutrition.