Grain Free Double Chocolate Pancakes

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I don’t often make pancakes when I’m cutting. It’s not so much that I can’t have them, but more that there are other things that I prefer most times. I love mashing a sweet potato with vanilla protein powder and cinnamon. That’s to die for. If you haven’t tried it, you’re missing out.

The other day I even turned down a soft serve ice cream cone just so that I could have my vanilla tater mash. Yes, that’s how much I like it. Every now and then I do get a craving for pancakes. That day happened to be this past Sunday. Right now I’ve got strict macros that I need to adhere to since I’m working towards contest.

I had already figured out my meals for the day so I needed to come up with a recipe that fit into the remaining macros that I had left. I also wanted something chocolatey so that was another recipe criteria. These double chocolate pancakes made with coconut flour hit the nail on the head. I love using coconut flour in my baking and usually have a bag of Bob’s Red Mill coconut flour in the kitchen.

It’s got plenty of protein but also is lower in carbs than regular flour. Carbs are NOT the enemy. I’m not implying that since I have my fair share of carbs every day. I just needed something lower in carbs on Sunday since I had already had quite a bit in the rest of my meals for the day. I’ve got a recipe for homemade enchiladas coming to prove it to you. 😉

Double Chocolate Coconut Flour Pancakes  Grain Free Double Chocolate Pancakes

  • 3 Tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 Tbsp baking cocoa
  • 1/4 cup unsweetened almond milk
  • 1 Tbsp nonfat plain Greek yogurt
  • 3 egg whites
  • 1/4 tsp butter or vanilla extract
  • Stevia, sugar or sugar substitute, to taste
  • 1 Tbsp baking cocoa
  • 2 Tbsp nonfat plain Greek yogurt
  • Stevia, sugar or sugar substitute, to taste

Mix the first 9 ingredients in a small bowl. I typically use stevia if I’m not using real sugar and I used 5 drops in my version of the pancakes. Use more or less sweetener depending on how sweet you like your pancakes. The batter will be pretty thick. Heat a skillet over medium heat and spray with non-stick spray. Drop 1/3 of the batter into the pan per pancake. My batter was thick enough that I had to use the spoon to smoosh the batter out into a pancake shape.

Cook over medium heat until the top starts to look dry and flip. This took about 4 minutes on my stove. I peeked under the edge of one a couple times to make sure it wasn’t burning. After flipping, cook for another few minutes on the second side until done. I pressed lightly on the top to check for doneness. It should have a pancake feel to it and no longer feel squishy. Remove from heat and put on a plate.

Mix the last 3 ingredients in a small bowl and add a little bit of water at a time until it is the consistency you like. Pour over pancakes like syrup and enjoy. Makes 3 pancakes with sauce for 160 calories for the entire recipe. Yes, just over 150 calories for THREE pancakes with chocolate sauce.

I admitted on Facebook that I actually used my fingers on the plate to make sure there was no sauce left behind. I’ll definitely be making these again. I might even try adding PB2 to the mix for a peanut butter chocolate version.

I’m pretty sure that this recipe would work with all purpose flour or whole wheat flour but I haven’t tried it. If you try it with a different flour type, let me know how it works out so that I can let everyone know.

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