These super fluffy chocolate pancakes are the perfect weekend breakfast! Low in carbs and Paleo, they will please almost anyone!
Look at how fluffy those pancakes are!
If I’m being honest, I made these pancakes absolutely perfectly the first time I tried them. Of course I was not measuring any ingredients (it was one of those mornings).
I had the hardest time trying to recreate the recipe, and it took me 4 or 5 tries before I was able to recreate the perfectly fluffy and dense flapjacks with the optimal level of sweetness.
It was definitely worth all the effect in the long run, because these delectable breakfast treats are now one of my favorites for weekend mornings!
Who wouldn’t love these on a Saturday morning??
To make these super fluffy chocolate pancakes, you’ll need cocoa powder, coconut flour, granulated sweetener, eggs and a little bit of water.
Mix the dry ingredients together, then add in the eggs one-by-one. Mix thoroughly, then note how thick the batter is. In order to get really fluffy pancakes, you want pretty thick batter.
However, you should still be able to spoon it into the pan to cook them without much trouble. If the mixture is too thick or clumpy, simply add in a little water at a time. Stir and recheck the consistency.
Allow the mixture to sit for a minute, as it will continue to absorb moisture over a short period of time. If needed, add just a touch more water. Mix again.
Heat a pan over medium heat with a bit of oil (I recommend coconut). Spoon the mixture into three circles in the pan with room between each. The mixture should not spread much, if you made them thick enough.
Cook until the edges turn brown, then flip and repeat on the opposite side. Once cooked, remove from the pan and transfer to a plate to cool. Top with syrup, chocolate chips, coconut flakes or any other desired toppings.
Can I use another type of flour here instead of coconut flour?
This is not something I have experimented with yet, personally. In theory, you can usually substitute almond flour for coconut flour by adding 4x as much almond flour. However, I do not know whether the pancakes will be as fluffy using almond flour.
Do these store well in the freezer?
Yes, you can store these in the freezer in a ziploc bag or an air-tight container. I do recommend wrapping them in parchment paper to prevent them from getting freezer burnt.
You may also enjoy these other chocolate recipes:
Super Fluffy Chocolate Pancakes
- 1 tablespoon cocoa powder
- 3 tablespoons coconut flour I like the Arrowhead Mills brand
- 1.5-2 tablespoons granulated sweetener For mildly sweet, use 1.5 tablespoons. For sweeter, add 2 tablespoons.
- 2 large eggs
- 1 tablespoon water
- Mix cocoa powder, coconut flour and granulated sweetener together in a bowl.
- Add in two large eggs and mix until combined. Allow mixture to sit for 1-2 minutes. This allows the coconut flour to absorb some moisture from the eggs.
- Mix again, and add up to 1 tablespoon of water if needed to thin out the mixture. You want the batter to be rather thick. It should not be very runny, but if it's clumpy, it is too thick.
- In a large pan, heat one tablespoon refined coconut oil until melted. Add batter into the pan. I like to make 3 pancakes, so I spoon the mixture into three rounds. Cook until the edges begin to fluff up. Flip and allow the other side to cook. Once cooked, turn off heat and move pancakes to a plate. Allow the cool for a minute before serving.