Paleo, Gluten Free, Dairy Free, and Grain Free, these chocolate low carb pancakes are perfect for breakfast or to use in desserts (on of my favorites being the sandwich for ice cream sandwiches). I always make a double batch and freeze the second half for sweet treats.
Cacao vs cocoa: Cacao is minimally processed, keeping the living enzymes alive and the powder rich with minerals and flavonoids. Cocoa is massively processed with high heat that destroys all the nutrients. I always try to buy/use cacao in my recipes, but if you only have cocoa don’t sweat it!
Peanut Butter Maple Syrup: I use REAL maple syrup, always! I mix about a 1/4 C of Peanut Butter + 1-2 Tablespoons of Maple Syrup + a splash of water (or coconut oil) to get desired consistency. This syrup is great because it’s packed with flavor, but doesn’t hit you hard with sugar because #1 you’re thinning out the maple syrup so you get more pancake coverage with less syrup and #2 the protein and fat from the Peanut Butter (and coconut oil) helps to soften the BG spike. If you’re wondering why I don’t use sugar free maple syrup check out my article explaining why I never eat sugar free anything.
This recipe makes 12 pancakes. Here is the nutrition facts per pancake:
Calories 83g, Fat 5.7g, Protein 2.5g, Carbs 6.1g, Fiber 2.5g, (Net Carbs 3.6g)
Cacao: Cacao is considered a super food because of how rich it is in minerals and nutrients. It helps to lower insulin resistance, protects your nervous system, and is heart protective.These benefits are from cacao, not cocoa.
Coconut Flour: A great alternative to nut & wheat flours for those with allergies or sensitivities. Loaded with lots of healthy fats, high fiber levels, and the best part – it contains manganese. Manganese helps with vitamin absorption and is high in antioxidants