Chocolate Coconut Pancakes

After getting bored with my same pancake recipe, I decided to google protein pancakes and came across The Lemon Bowl’s amazing looking Almond Joy Pancakes. After making a few tweaks of my own, the result was delicious and had some added protein and fiber!

Why Would Your Body Benefit from Eating These?

Coconut– High Fat, Low Carb source of manganese, copper, and selenium which help regulate blood sugar, calcium and iron absorption, production of collagen (goodbye cellulite!) and support thyroid and immune function.
Cacao Nibs– High fiber source of iron, antioxidants, and magnesium that has been shown to improve moods, improve muscle and nerve function, and open up blood vessels.
Chia Seeds– Another high fiber source loaded with antioxidants, protein, and healthy fats that help athletes retain hydration, boost calcium, phosphorus, and magnesium levels, and protect against heart disease and type 2 diabetes.
Coconut Oil– Made up of medium chain triglycerides, the saturated fat in coconut oil can help increase your energy expenditure. The fatty acids also contain Lauric Acid which has been show to kill bacteria, viruses, and fungi. Coconut oil consumption has also been linked to boosts in brain function and lowering of bad LDL Cholesterol.

Chocolate Coconut Pancakes

Serves 3

1/2 c. coconut flour
1/3 c. unsweetened shredded coconut
1/4 c. Great Value Stevia (measures cup for cup with sugar)
1/2 tsp. baking powder
1/2 tsp. salt 
1/4 c. cacao nibs
1 tbsp. chia seeds
2 Eggs
4 Egg whites
1 c. unsweetened almond coconut milk
1/4 c. coconut oil (melted)
1 tsp. maple extract
2 Squares 90% Ghardelli Chocolate chopped up

Preheat a skillet over medium heat with 1 tsp. coconut oil to grease.

Combine the flour, shredded coconut, stevia, baking powder, salt, cacao nibs, and chia seeds. Mix well.
Add in the eggs, egg whites, almond coconut milk, maple extract, and chopped chocolate pieces. Mix well again. Slowly add in the melted coconut oil last. (I find the coconut oil mixes in better last since the coconut oil is warm and the mixture is a little cold)

Now take a small ladle or 1/4 c. measuring cup and put four in the skillet like the image below. Allow to cook for about 3 minutes each side. You may need longer depending on the heat of your pan.

Additional Topping Ideas: Maple syrup, chocolate chips, coconut flakes, vanilla greek yogurt!


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