These Healthy Chocolate Pancakes made from coconut flour are a delicious gluten free breakfast treat.
Hey Sweet Pea Chef friends!
While Lacey is focusing on snuggles with her newborn I thought to bring you a sweet treat as well. Of course, nothing can top newborn snuggles, but these Coconut Flour Chocolate Pancakes are sure to brighten up any breakfast table.
First, let me introduce myself. My name is Regina and I blog over at Leelalicious.com about healthy real food and clean eating recipes.
I have a special knack for making sweet treats with healthier nutritious ingredients. And one of those healthier ingredients is coconut flour. I first got introduced to this gluten free flour alternative some 4 years ago.
While it seemed temperamental and difficult to work with at first, I was delighted when I found a way to ‘tame’ it. After my first successes with coconut flour, I even decided to write an entire book about it.
These healthy coconut flour chocolate pancakes are based on one of the recipes from the book. If you enjoy this pancake recipe and want to try more coconut flour recipes, you can check out my Coconut Flour Recipe Book HERE.
How to Make Healthy Chocolate Pancakes
These chocolate pancakes are really quite easy to prepare. You can actually use a blender to combine all ingredients at once. Because there is no wheat flour in this chocolate pancake recipe, there is no risk of over-developing the gluten during blending.
Most blenders will work, but a small personal-sized blender would be ideal because of the small batch this recipe makes. These are still easy chocolate pancakes to make if you don’t want to use a blender. Just whisk together the dry ingredients, then mix the wet ingredients in a separate bowl and combine the two.
You can cook the pancakes in a pan or on a griddle. Because the pancakes are someone delicate – especially when trying to flip, I recommend making them on the smaller side. About 2 tablespoons of batter per pancake.
If you want to turn these into double chocolate pancakes, add 1 tablespoon of batter, sprinkle on some chocolate chips and top with another tablespoon of batter. Voila! You have chocolate chip pancakes.
Healthy Pancakes Toppings
I believe there is nothing wrong with a moderate drizzle of real maple syrup over pancakes, but there are also many other options.
Personally, I am a huge fan of whipped coconut cream and fresh fruit over coconut flour pancakes. The stack that is featured in the images here I topped with a generous drizzle of all-natural peanut butter, dark chocolate chips and chopped peanuts.
You can also use other nut butters, shredded coconut, chia seeds, etc.
How Much Liquid To Add To Coconut Flour
Coconut flour is very thirsty. That’s why you will see a good amount of eggs, oil, and other liquid with coconut flour recipes. However, depending on the brand of coconut flour the level of thirstiness can vary. Some brands absorb a LOT of liquid, others just a bit.
For that reason you will see a range in the amount of coconut milk called for this fluffy chocolate pancake recipe. Prepare the recipe with the lower end of the range first, then let the batter sit. Adjust with more liquid, if needed after resting.
Furthermore, there also is optional tapioca flour/arrowroot powder in the recipe. Using a starchy flour in combination with coconut flour creates a finer and softer texture, but the recipe also works fine without.
These Healthy Chocolate Pancakes made from coconut flour are a delicious gluten free breakfast treat.
- 1/4 cup coconut flour
- 2 tbsp tapioca flour or arrowroot powder, optional
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 2 large eggs
- 1/8-1/4 cup coconut milk
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- nut butter, chocolate chips, shredded coconut, etc., for topping
-
In a bowl whisk together coconut and tapioca flour, cocoa powder, baking soda, and salt until combined.
-
In a separate bowl mix together eggs, ⅛ cup coconut milk, coconut oil, and maple syrup. Add the dry ingredients and whisk until fully combined.
-
Let batter rest for 5 minutes. It should be quite thick (like brownie batter), but if it gets too dry and clumpy, add more coconut milk (1 tablespoon at a time) to create the right consistency.
-
Heat a pan or griddle to medium-low and grease lightly with oil. Drop 2 tablespoons of batter per pancake onto the pan or griddle and spread it out a little. If desired, you can sprinkle a few chocolate chip between the 2 tablespoons of batter.
-
Cook pancakes for about 3 minutes on one side, then flip carefully. Cook the other side for 2 more minutes. Keep a close eye on the pancakes to keep from burning.
-
Serve the pancakes while hot with your favorite toppings.
