Description
Delicious and low-carb chocolate chip pancakes that make a perfect breakfast.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons erythritol or preferred sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
Instructions
- In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the almond milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Stir in the chocolate chips.
- Heat a non-stick skillet over medium heat and pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or toppings of choice.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave or skillet before serving.
- Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg