Delight in the rich flavor of these Low Carb Chocolate Pancakes that are perfect for breakfast or dessert without the guilt.

Scale

1 cup almond flour

1 teaspoon pure cocoa

2 large eggs

1/4 cup milk of your choice

1 teaspoon baking powder

1/2 teaspoon vanilla extract

Pinch of salt

2 teaspoons olive oil

2 tablespoons reduced fat Greek yoghurt

0.5 cup raspberries (or any fruit of your choice)

Sugar free maple syrup for drizzling

In a mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
In another bowl, whisk together the eggs, milk, vanilla extract, and olive oil.
Combine the wet ingredients with the dry ingredients and stir until well combined.
Heat a non-stick skillet over medium heat and grease it lightly.
Pour batter onto the skillet to form pancakes, cooking for 2-3 minutes on each side until golden brown.
Serve warm topped with Greek yoghurt, fresh raspberries, and a drizzle of sugar free maple syrup.

For a fluffier pancake, let the batter sit for a few minutes before cooking. Adjust the sweetness by adding a low carb sweetener if desired.

Keywords: Low Carb Chocolate Pancakes, gluten-free pancakes, healthy breakfast, almond flour pancakes, chocolate pancakes