Chocolate Chip Low Carb Peanut Butter Pancakes
Can you say keto breakfast perfection? Because with these low carb peanut butter pancakes, your mornings are guaranteed to shine.
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp unsalted butter for cooking
- 1/4 cup monkfruit sweetener
- 2 tbsp organic peanut butter
- 5 tbsp ChocZero milk chocolate chips
Toppings
- 1 tbsp ChocZero milk chocolate chips
- 1 tbsp ChocZero chocolate syrup
- 2 tbsp whipped cream
Instructions
- On a medium size bowl, separate and beat the egg whites until stiff peaks.
- On a separate bowl, beat the 2 egg yolks, ¼ cup of unsweetened almond milk, ¼ cup of monkfruit sweetener, 2 tbsp of organic peanut butter, 1 tsp of vanilla extract, and 1 cup of almond flour. Mix until well combined.
- Fold the eggs into the batter very carefully. This will incorporate air for fluffy pancakes. Do so until fully incorporated.
- On low heat, use a large skillet and add 1 tbsp of unsalted butter. Wait for it to melt and then scoop the batter into the pan.
- Cook at low heat for about 4 minutes or until slightly golden. Add chocolate chips before flipping. Flip and cook for 3-4 minutes
Notes
I used a measuring cup of 1/3 to scoop out the batter for even-sized pancakes.
Only 2.5 net carbs per pancake when you make 5 pancakes with this batter.