Chocolate Flax Pancakes
These pancakes are made with flaxseed meal, making them gluten-free, full of fiber, & low-carb/keto diet friendly (if you leave off all the extra fruit). This recipe is very similar to my other flax pancake recipes, but this one is chocolate! Who doesn’t like to get their chocolate fix on?
- 4 large egg whites
- 3 tbsp of Bob’s Red Mill Flaxseed Meal
- 8-9 drops liquid stevia (or other sweetener – I use the English Toffee flavor)
- 1 tbsp Hershey’s Special Dark Cocoa
- 1 tsp baking powder
- 1 tbsp melted peanut butter (for topping)
- 1 serving fresh strawberries/banana (or fruit of choice for topping)
- Dash of cinnamon
Level of difficulty Easy
Preparation time 5mins
Cooking time 2mins
Cost Average budget
Heat a non-stick pan or griddle coated with some non-stick spray to medium heat.
In a medium bowl or mixing cup, combine 4 egg whites & stevia. Whisk together.
Add flaxseed meal to the egg & whisk well.
Whisk in a tbsp of cocoa powder.
Add the baking powder & whisk… it will be slightly lumpy. Set aside for at least a minute.
Wash & chop fresh fruit & get PB ready for topping, if desired. Set aside.
Whisk egg & flaxseed mixture together again (it will be fluffier by now), then pour on griddle. Flip after 30-60 seconds, when it starts to look solid on the bottom.
Once pancakes are done, stack them on the plate, then top with the fresh fruit & drizzle some warm PB (or syrup) on top.