Chocolate Chip Pancakes – Low Carb and Gluten-Free

Ingredients

• ½ cup coconut flour
• 1/3 cup cocoa powder
• 1/3 cup vanilla whey protein powder
• ¼ cup powdered Swerve Sweetener or powdered erythritol
• 1 tsp baking powder
• ½ tsp salt
• 6 large eggs, lightly beaten
• 1/3 cup coconut oil, melted
• 1 to 1¼ cup almond milk
• 2 ounces gluten-free high % cacao chocolate, finely chopped
• Additional butter or coconut oil for pan

Instructions

1. Preheat oven to 200F.
2. In a large bowl, whisk together coconut flour, cocoa powder, whey protein, powdered erythritol, baking powder, and salt.
3. Stir in eggs, melted coconut oil, and 1 cup almond milk until well combined. Stir in chopped chocolate. Let batter rest 10 minutes.
4. Heat a large skillet over medium high heat and brush with butter or coconut oil. Scoop a scant ¼ cup of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
5. Cook until bottom is set and bubbles begin to form around edges. Flip carefully and continue to cook until second side is completely set. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
6. Notes
   Serves 8. Each serving 13.25 g of carbs and 7.25 g of fiber. Total NET CARBS = 6 g