Keto Chocolate Protein Pancakes
Delightfully light and moist, these gluten-free Keto chocolate pancakes are a real crowd pleaser. The key to a fluffy bake is to use a combination of almond flour and coconut flour which will help give its structure, and the rest of the ingredients help to bind it and give it flavor. Easy to make, this recipe is very versatile and you can change the flavors depending on your protein powder.This batch yields 6-8 pancakes and serves 2-4 people. You can easily half the recipe for a single serving.What protein powder can I use?Any neutral-flavored Keto-friendly protein powder is acceptable. 1 scoop is generally 1oz/30g or 2 tablespoons. Chocolate, vanilla, and peanut-flavored protein powders will work great in this recipe.If your protein powder is neutral flavored, be sure to add the cacao powder.Can I adapt the recipe for different diets?To make this Keto pancake recipe dairy-free, simply replace the butter with a plant-based butter alternative, or any neutral-tasting vegetable oil like coconut oil, avocado oil, and olive oil are great alternatives.Can I substitute ingredients?Don’t have protein powder? You can substitute it with another 2 tablespoons of almond flour or ground flaxseeds.Can I only use almond flour?Yes, you can, but the pancake will be denser.Can I only use coconut flour?No, it is not advised, as coconut flour is very absorbent and will cause the pancake to crumble.I can’t eat them all, what can I do?Simply store in an airtight container in the fridge for up to 3 days and reheat on the frying pan for a couple of minutes on each side.
How to Make It
Step 1
In a large bowl, add the almond flour, coconut flour, erythritol, baking powder, Keto protein powder (optional), cacao powder, and sea salt. Whisk to loosely combine. In a separate heatproof bowl, melt the butter (or coconut oil for dairy-free) in the microwave for 20-30 seconds. Make sure the butter is not sizzling or else it will curdle the eggs. Add the almond milk, whisk then drop in the eggs and vanilla extract.
Step 2
Pour the wet ingredients into the dry ingredients and whisk together until you get a smooth pancake batter. If it’s too thick add a little more almond milk 1 tablespoon at a time.
Step 3
Preheat a non-stick frying pan over medium heat. Use a ladle to pour a small amount in the center of the pan, and use the base of the ladle to spread the batter about 2-3 inches wide. Leave until bubbles start to form on the top, about a minute or 2.
Step 4
Use a spatula to flip and cook the other side for another minute until crisp and browned. Repeat with the remaining batter. It will make about 6-8 pancakes. Stack them and serve with your favorite Keto-friendly syrup, cacao nibs, and a dusting of cacao powder!
Ingredients
- Almond flour – 0.33 cup
- Coconut flour – 1 tbsp
- Whey protein powder, 18 grams of protein per scoop – 1 scoop
- Erythritol Granulated – 2 tbsp
- Cocoa powder – 1 tsp
- Baking Powder – 0.5 tsp
- Salt, sea salt – 0.25 tsp
- Butter, unsalted – 2 tbsp
- Raw egg – 2 medium
- Almond milk – 2 tbsp
- Vanilla extract – 1 tsp