Fluffy Keto Chocolate Chip Pancakes – With Coconut Flour

Last Updated on August 30, 2022 by Toya

These are the easiest and fluffiest keto chocolate chip pancakes you can enjoy for breakfast. Made with chocolate chips that are keto-approved and will not significantly increase the carb content in the pancakes, these are only 4.3 grams of net carbs per serving!

keto chocolate chip pancakes

Typically, 3 regular-sized pancakes, made with regular pancake ingredients, contain about 49 grams of carbs per serving. Therefore, you cannot have those if you’re doing keto. 

However, thanks to these easy and yummy low-carb chocolate chip pancakes, you don’t have to worry about the number of carbs in chocolate chip pancakes, or miss out on chocolate chip pancakes on keto ever again! This is so because my recipe, which can be found in the recipe carbs at the bottom of the post, literally reduces the carbs in chocolate chip pancakes by 90%!

These low-carb pancakes, like these fluffy keto almond flour pancakes are gluten-free as well, so they are suitable for gluten-free eaters. They are also dairy-free and Paleo.

 

 

These keto pancakes are not boring at all, In fact, as this recipe shows, they are fluffy and sweet enough so they can be served as a dessert as well.

They’re also made with minimal ingredients and they can be prepared in little to no time which makes them perfect for busy days. These 1 serving keto chocolate chip pancakes are one of my absolute favorites!

Tips to make chocolate chip keto pancakes

  1. You can whip the batter up in a food blender if you are in a rush. In this case, fold in the chocolate chips by hand.
  2. To make the chocolate chip keto pancakes fluffy, make sure you really beat those eggs. The fluffier the eggs the fluffier the pancakes will get.
  3. Cover your pancakes during the cooking process to ensure the center is cooked. This allows less air in, yielding really fluffy pancakes.

 

Ingredients needed

These are all the ingredients you will need to make these keto choc chip pancakes:

  • 1/3 cup coconut flour
  • ½ teaspoon baking powder
  • 1 ¼ tablespoon Erythritol
  • 2 small eggs
  • ¼ cup sugar-free chocolate drops
  • 2 tablespoons almond milk
  • ½ teaspoon vanilla

 

How to make keto chocolate chip pancakes

Gather your pancake ingredients in one place.

ingredients for keto pancakes

 

Then, in a bowl, beat eggs, milk, and vanilla.

 

Fold in the baking powder, the coconut flour, and Erythritol.

 

Stir this mixture until it is smooth, then fold in chocolate chips, making sure to reserve some for later.

 

Then heat a skillet over medium-high heat. Spray with some cooking spray or grease with butter. At this point, drop half the batter into the skillet. This will make one big pancake, but you can make smaller ones if you like.

 

Cook the pancakes for 2 minutes per side.

low carb chocolate chip pancakes

Serve warm, topped with chocolate chips and syrup, if desired.

 

FAQs about making keto pancakes with chocolate chips

Can chocolate chip pancakes be made egg-free?

Yes. These pancakes can be made egg free. As an egg replacement, you can use flax eggs in the recipe. 

How do I make these chocolate chip keto pancakes fluffy?

To make these chocolate chip pancakes fluffy add 1-2 tsp raw apple cider vinegar to the recipe. The apple cider, when combined with the rest of the ingredients will start a chemical reaction that will add fluff to the batter.  

Can I make these keto pancakes ahead?

You can whip up the ingredients ahead, except the baking powder. Add the baking powder right before you’re ready to you start cooking these chocolate chip pancakes. If you add the baking powder to the batter and leave it overnight, it will lose its effect. 

 

How to store

This is a recipe for keto chocolate chip pancakes that makes 1 serving, therefore, you aren’t likely to have any leftovers. But, if you doubled or tripled the recipe, then this is how to store the rest of the pancakes.

You can freeze these pancakes to preserve them. To do this, place them on a baking sheet and freeze them for 30 minutes. Once frozen transfer into an airtight container. Freeze for up to a month. Reheat in a microwave for 40 seconds up to a minute.

 

Recipe substitutes

There are quite a few ways that make substitutions for this recipe:

Flour: You can replace the coconut flour with almond flour, at a 1:3 ratio. Doing some will result in some really tasty almond flour chocolate chip pancakes. Or check out this list of keto flour replacements for more substitute ideas.

Sweetener: I used erythritol for this recipe, but, if you want to you can replace it with sweeteners like swerve, monk fruit, or Xylitol. Or, you can also check out these other brown sugar keto substitutes here.

Milk: I used almond milk, but you can also replace it with coconut milk, hemp milk, or hazelnut milk.

Final thoughts on low carb chocolate chip pancakes

Chocolate chip flavored treats are my favorites, so, when I started keto I absolutely had to find and great keto chocolate chip pancake recipe that I can make when I want to treat myself. These easy coconut flour chocolate chip pancakes are just that.

They’re super easy to make, very indulgent, and low in carbs which makes them one of my favorite keto pancakes ever!  

I make them for breakfast, as a quick snack, as a low-carb dessert, or even for dinner sometimes. I’ve also tried making them with almond flour and these turned out great too. These pancakes almond with my delicious keto chocolate chip cookies are so delicious. 

So, if you’ve been craving chocolate chip pancakes on keto, give these a try and let me know how you like them. And, for some interesting toppings for keto pancakes, click here.

More keto pancakes

 

Fluffy Keto Chocolate Chip Pancakes

Fluffy Keto Chocolate Chip Pancakes

Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These are the healthiest and fluffiest keto chocolate chip pancakes you can enjoy for breakfast. 

Ingredients

  • 1/3 cup coconut flour
  • ½ teaspoon baking powder
  • 1 ¼ tablespoon Erythritol
  • 2 small eggs
  • ¼ cup sugar-free chocolate drops
  • 2 tablespoons almond milk
  • ½ teaspoon vanilla

Instructions

    1. Gather your pancake ingredients in one place.
    2. Then, in a bowl, beat eggs, milk, and vanilla.
    3. Fold in the baking powder, the coconut flour, and Erythritol.
    4. Stir this mixture until it is smooth, then fold in chocolate chips, making sure to reserve some for later.
    5. Then heat a skillet over medium-high heat. Spray with some cooking spray or grease with butter. At this point, drop half the batter into the skillet. This will make one big pancake, but you can make smaller ones if you like.
    6. Cook the pancakes for 2 minutes per side.
    7. Serve warm, topped with chocolate chips and syrup, if desired.
Nutrition Information:
Yield: 1 Serving Size: 2 pancakes
Amount Per Serving: Calories: 90Total Fat: 5.9gSaturated Fat: 2.6gCholesterol: 140mgSodium: 65mgCarbohydrates: 5.4gNet Carbohydrates: 4.3gFiber: 1.1gSugar: 1.1gProtein: 5.6g

Leave a Comment

Skip to Recipe