Chocolate Keto Protein Pancakes are a decadent, protein-rich breakfast, ideal if you struggle to get enough protein or just like chocolate for breakfast! These dairy-free pancakes can be enjoyed with sugar-free maple syrup of a dollop of creamy, coconut-whipped cream.
Course Breakfast, Dessert
Diet Diabetic, Gluten Free, Low Lactose
Keyword chocolate pancakes, keto pancakes, protein pancakes
Heat skillet over medium heat and spray with avocado oil
Add batter to skillet by 1/4 cup scoops
Press batter down carefully with spatula to ensure it cooks evenly
Flip after 2-3 minutes and continue cooking for 2-3 minutes on the other side
Serve immediately with coconut whipped cream or as desired (not included in nutrition panel)
To make coconut whipped cream, chill 13 oz (400ml) can of coconut cream then pour into large bowl with 2 tablespoons powdered keto sweetener such as Swerve or So Nourished and beat with a hand-mixer for 3-5 minutes until stiff peaks form
Toppings for keto pancakes? Try coconut whipped cream (as above) for a new flavor twist or serve with keto-friendly Maple Syrup such as Sukrin Gold Fibre Syrup or with whipped cream (sugar-free)
Batter will be thick but should pour out of measuring cup
Need to thin the batter? Additional almond milk may be added 1 tablespoon at a time if batter is too thick
Keep the heat low: be sure not to let heat get too high or pancakes will quickly burn
Leftovers? Store leftover protein pancakes in an airtight container and eat within a couple of days. They make a tasty, portable snack the next day, spread with butter
Freeze pancakes? Extra chocolate pancakes can be frozen individually in zip lock bags or in airtight containers with parchment paper between each pancake. Keto pancakes will freeze well for up to 3 months.