Choco Nutty Tiger Pancakes
Grain free, low carb, "buttermilk" pancakes with chocolate and nut butter sauces.
Choco Nutty Tiger Pancakes are paleo "buttermilk" pancakes with chocolate syrup and nut butter syrup drizzled over them. These also have a low carb version. I called them tiger pancakes because it looked like tiger stripes to me. We loved the choco nutty flavor on pancakes. The pancakes are great without the syrups too, if you want a more traditional style pancake.
My kids were impressed with these and announced that they looked like regular pancakes and not the grain free kind. They gobbled them up, as kids do when they get a dessert like a pancake for breakfast. They helped me name the pancakes too.
I loved the low carb version too, as I am a dessert for breakfast kind of person. I am too full for dessert after dinner, and I am starving in the morning. So, it makes perfect sense to me. Not that I would pass on an afternoon cookie with tea. I just prefer not to eat sweets before bedtime.
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Choco Nutty Tiger Pancakes
Ingredients
- "Buttermilk" Pancakes
- ⅓ cup coconut flour where to buy coconut flour
- ⅓ cup almond flour
- 3 eggs
- ½ cup almond milk or coconut milk + ½ teaspoon apple cider vinegar mixed in separate bowl
- 2 tablespoon water
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- teaspoon Sweetener of choice: 2 maple syrup or for low carb use 2 teaspoon erythritol (like swerve) or other low carb sweetener
- 1 tablespoon butter or coconut oil melted
- ⅛ teaspoon sea salt *optional
- Chocolate Syrup:
- 2 tablespoon coconut oil or butter
- 1 teaspoon unsweetened cocoa powder
- teaspoon Sweetener of choice: 2 honey or for low carb use 10 drops or more to taste liquid stevia
- Nutty Syrup:
- 2 tablespoon nut butter of choice (almond butter sunflower seed butter, etc.)
- 1 teaspoon coconut oil
- 1 teaspoon honey or for low carb use 10 drops or more to taste liquid stevia
Instructions
- In a large mixing bowl combine all the pancake ingredients: ⅓ cup coconut flour, ⅓ cup almond flour, 3 eggs, the ½ cup almond milk and ½ teaspoon vinegar mixture, 2 tablespoon water, 1 teaspoon vanilla extract, ¼ teaspoon baking soda, sweetener of choice, 1 tablespoon melted butter or coconut oil, ⅛ teaspoon sea salt. Mix together until thoroughly combined.
- Heat a large lightly greased griddle or skillet on stove top to medium high heat. Make sure griddle is heated before pouring batter.
- Spoon or pour pancake batter onto griddle, and wait a couple minutes or until batter starts to bubble. Turn pancakes with spatula turner and cook other side until middle is done. May need to adjust heat at this point, depending on if pancakes are burning or taking too long to cook.
- Once pancakes are done, I put them on an oven safe plate in the oven on warm (185 F) to keep them warm while making the syrups, and to get the any slightly underdone pancake centers completely done as well.
- In a small sauce pan on medium low heat combine and melt the chocolate syrup ingredients: 2 tablespoon coconut oil or butter, 1 teaspoon cocoa powder, and sweetener of choice. Stir and melt until completely mixed and melted. Place syrup in a container that pours easily (I used a creamer pourer). Set aside.
- In another small sauce pan on medium low heat combine: 2 tablespoon nut butter, 1 teaspoon coconut oil, and sweetener of choice. Stir and melt until combined and melted. Place syrup in a container that pours easily.
- Remove pancakes from oven. Place pancakes on serving plates, and pour a little of chocolate syrup and then a little of the nutty syrup over pancakes. Can also top with butter if desired.
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Notes
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