Fluffy Chocolate Pancakes

Fluffy. Absolutely amazing. Super chocolatey. Seriously these pancakes can’t get any more perfect. The secret is CAULIFLOWER. It plumps up the batter, makes it fluffier, and is super low cal. Low carb/low cal pancakes that also sneak veggies in? Yes please! You won’t regret making these.

photo (43)Fluffy Chocolate Pancakes

Serves: 1

  • 1/3 cup riced cauliflower (raw cauliflower that’s been processed in a food processor)
  • 1/4 cup coconut flour
  • 1.5 TBSP unsweetened cocoa powder
  • 1/2 scoop whey protein powder
  • 1/2 TBSP psyllium husk (Optional – it’s a good source of fiber and also thickens the batter)
  • 2 stevia packets (or sweetener of choice)
  • 3/4 tsp baking powder
  • 1/2 ripe banana
  • 2 egg whites
  • 1 TBSP unsweetened almond milk
  • 1/2 tsp vanilla extract

In a bowl, microwave the 1/3 cup riced cauliflower for 60 seconds. Next, add the following 6 ingredients to the bowl (all the dry ingredients) and stir to evenly blend everything. Now mash the 1/2 banana and add it to the bowl, as well as the rest of the ingredients (these are the wet ingredients). Stir everything well – (it will be a THICK batter! This is because I really like the cakey texture. If you want them more “dense” like your typical pancake, add 1/4 cup MORE almond milk). Then cook them in a frying pan sprayed with a nonstick cooking spray on a low heat for 5-6 on one side. Flip them, and cook another 2-4 minutes.

These. are. so. good. I put chocolate better’n peanut butter in between every pancake as I stacked them; I topped the stack with almond butter, the rest of the banana, and walden farm’s zero calorie chocolate syrup.

Note


Master vegan baking with this specially outlined online course!




8 comments

  1. AndreaNo Gravatar says:

    Hi!

    Question, if I currently don’t have any protein powder at the moment, what could I use for substitution for the consistency? More flour ?

    Thanks in advance!

    • KimNo Gravatar says:

      Hey, I’ve tried subbing it with 2 tbsp coconut flour and 2 tbsp almond milk, but it didn’t quite come out the same. It was still tasty, but a liiiitle bit more dense. It would need some messing around with but perhaps just 1 tbsp of coconut flour and 2 tbsp of almond milk? I’m not completely sure though! Hope it helps.

  2. MonicaNo Gravatar says:

    I havent found coconut flour in my local supermarket. Is there any other substitution for it? I am trying to make this recipe and not have a load of carbs in all my meals so I dont want to put regular flour:(

    • KimNo Gravatar says:

      Awww! Well you can find it at places like whole foods or by ordering it on iherb.com! If not, the closest thing to it would be almond meal/flour. But even then, it won’t be quite as fluffy :(

  3. naomiNo Gravatar says:

    Hi, Im really looking forward to trying this. I was wondering do you think if I switched the banana for apple sauce it would still be fluffy?

    • KimNo Gravatar says:

      I haven’t tried, but I believe so! I use the two interchangeable in mugcakes so I think it would work the same for these. I loooooove this recipe!!

  4. HollyNo Gravatar says:

    I just made these and they were to DIE for!!! I’m pretty sure I used almond flour. (I started thinking it was coconut). They still turned out spectacular. I can’t wait to make them again. What a treat. Thanks for sharing :)

Leave a Reply