Healthy Fluffy Low Carb Chocolate Chip Pancakes

Low carb and high protein extra fluffy pancakes which need NO protein powder and packed with chocolate chips! These super fluffy low carb chocolate chip pancakes are naturally gluten free, grain free, paleo, dairy free and come with a tested vegan option!

Thick Fluffy Low Carb Chocolate Chip Pancakes (Keto, Paleo, Sugar Free)- Ultra thick and fluffy pancakes suitable for a low carb and ketogenic diet, but you'd never tell! #keto #ketobreakfast #paleopancakes #lowcarbrecipe #lowcarbpancakes | Recipe on thebigmansworld.com

I’m surprised Erin and Christine haven’t put me in their burn books after our meet-ups last week.

Why would I be saying that? 

Well, it’s story time. 

A group of my friends back in Australia are into their weightlifting/semi-professional bodybuilding. A few years back, I used to work out regularly with a couple of them, more often than not complaining about why my arms continue to resemble twigs….while my dumbbells remained untouched. 

🙂 

Healthy Thick and Fluffy Low Carb Pancakes with chocolate chips- Packed with protein but with NO protein powder- Low calorie too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Being dedicated weightlifters (them, not me!), they obviously were quite in tune with their diets. One of them even went on the compete last year in their first competition. I still remember hearing the stories that went along with the prep, especially when it came to the ‘food’ side of it.

My friend was guided by a professional figure teacher (is that what you call them?) who monitored him from the start to end. 

He also put him on a carb depleting diet. 

Healthy Thick and Fluffy Low Carb Pancakes with chocolate chips- Packed with protein but with NO protein powder- Low calorie too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Week 1- “This is so easy! I’m competing forever!”

Weeks 3/4- “I had to switch to low-fat ice cream!”

Week 8- “Is it leg day? I get to have a sweet potato with lunch!” 

Week 9- “Protein powder mixed with water and ice tastes like a milkshake.”

Week 10- “I snapped at my mum for laughing too loud when she watched Seinfeld”

2 weeks out- “Seriously, BROCCOLI IS A CARB?!”

1 week out- “I hope asparagus is considered a banned substance in 2016.”

The 2 hours after the competition after enjoying burgers, baked potatoes and ice cream- “That wasn’t too bad…Yeah, I’ll do it again next year!”

Yes, it’s 2016 and yes he’s competing again.

Healthy Thick and Fluffy Low Carb Pancakes with chocolate chips- Packed with protein but with NO protein powder- Low calorie too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Because of all the flack we gave him during his prep (and for a few weeks after!) he somehow convinced all of us to try this diet out with him. Instead of going on a gradual calorie and carb reducing diet, everyone is simply going low carb and keeping calories consistent…

Except for me.

Okay, fine. While they are all trying it out with him for a full month, I opted out and stuck to one week. 

Anyway, for some odd reason, when I hear ‘low carb’, I subconsciously think ‘no desserts, sweets or anything remotely cake-like.’ This is clearly not the case, and ironically, I probably ate more sweet stuff (bar meals out) than I typically do in a week, thanks to some sneaky recipes, like today’s offering- These healthy thick and fluffy chocolate chip pancakes

Healthy Thick and Fluffy Low Carb Pancakes with chocolate chips- Packed with protein but with NO protein powder- Low calorie too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

These healthy, super thick and fluffy chocolate chip pancakes are ridiculously low in carbs and high in fiber, yet you’d never tell! They also boast a punch of protein without the need for any protein powder whatsoever! Unlike traditional pancakes which would typically be filled with wheat flour, eggs and sugar to get the fluffy texture, these use none of those and produce even better results! While being naturally gluten free, grain free, paleo and dairy free, I also tried out a new vegan option, using these instead of flax or chia eggs, and it worked great!

HACK! when it comes to chocolate IN a recipe, I recommend using these mini chocolate chips over the larger chocolate chips or even chocolate chunks– They spread much better throughout the pancakes and disperse more evenly- When I made a couple using the chunks, some pancakes had ZILCH chocolate in it while others were comprised of mostly chunks.

Okay, so I didn’t hate it. 

Healthy Thick and Fluffy Low Carb Pancakes with chocolate chips- Packed with protein but with NO protein powder- Low calorie too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make these healthy fluffy low carb chocolate chip pancakes and let’s raise the (non-existent) maple syrup to my mates back home doing this for the whole month.

Broccoli will NEVER be a carb to me.

Sorry.

Healthy Thick and Fluffy Low Carb Pancakes with chocolate chips- Packed with protein but with NO protein powder- Low calorie too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Healthy Fluffy Low Carb Chocolate Chip Pancakes
Serves 1
Low carb and high protein extra fluffy pancakes which need NO protein powder and packed with chocolate chips! These super fluffy low carb chocolate chip pancakes are naturally gluten free, grain free, paleo, dairy free and come with a tested vegan option!
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Ingredients
  1. 3 T coconut flour
  2. 1-2 T granulated sweetener of choice
  3. Pinch baking powder
  4. Pinch sea salt
  5. 3 large egg whites (for vegan option, use 1 T + 1 tsp Ener-G egg replacer + 1/3 cup water)
  6. 1 T mashed starch of choice (I've tried pumpkin, applesauce and even mashed sweet potato)
  7. 1/2 cup + dairy free milk*
  8. 1/2 tsp vanilla extract
  9. 1 T dairy free mini chips**
Instructions
  1. In a large mixing bowl, sift the coconut flour, granulated sweetener of choice, sea salt and baking powder to avoid clumps. Mix well to combine.
  2. In a small bowl, whisk the egg whites or ener-G egg with the vanilla extract. Add to the dry mixture, along with the mashed starch of choice. Using a tablespoon at a time, add dairy free milk until a VERY thick pancake batter is formed- Not like a traditional silky batter. Mix lightly, adding the chocolate chips. but do not over mix. Allow to sit to thicken slightly- This is very important. The pancake batter may look thin at first but it needs time for the coconut flour to absorb the liquid
  3. Spray a pan with cooking spray and heat on low/medium. Once pan is extremely hot, pour batter using a 1/4 cup at a time- It should be extremely thick. Cook pancakes for 1 1/2 minutes or until the edges just start to bubble (it's best to cover the pan!) before flipping and cooking for an extra minute. Repeat until all the pancakes are cooked.
Notes
  1. * Depending on the brand of coconut flour, you'll most likely need more.
  2. ** Adjust accordingly- If carbs are not an issue or you want more chocolate, add more.
  3. You shouldn't need to beat the egg whites- If anything, you should let the batter sit slightly to allow the coconut flour to absorb some of the mixture before cooking.
The Big Man's World ® https://thebigmansworld.com/

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Healthy Thick and Fluffy Low Carb Pancakes with chocolate chips- Packed with protein but with NO protein powder- Low calorie too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Do you know anyone who has done a figure competition before?

Have you ever tried eating low carb? Wait until I tell you guys about skyping with Niki carb depleted. 

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Categories:

Clean eating diet food gluten free paleo recipe vegan

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Comments

109 thoughts on “Healthy Fluffy Low Carb Chocolate Chip Pancakes

  1. Yay for pancakes! Carbs are awesome. Brains absolutely love them! Though I love trying things with new flours and vegetables in different ways, so sometimes I try low-carb recipes for fun. Like this one!

  2. I am going to start my own list and I put pancakes on top 😉
    When I think about prep diet I have this sad picture of tons and tons of tupperware with plain chicken and broccoli in mind. I love chicken and broccoli but not like that. To me it’s such a masochistic sport. Not necessarily for the body but for the mind.

    I once met a female figure competitor and I better keep my opinion about her to myself. Though this was surely a character thing not a figure competitor thing.

  3. This reminds me of the days when I competed in bodybuilding competitions! Oh wait, I never did that. Haha. Seriously, though, these pancakes look insanely fluffy. I’m running on pure fumes these days b/c the rest of the house is crazy sick, and I want nothing more than a huge stack of these flapjacks. (I just typed flapjakes. I don’t know who that is…)

  4. Guess I know what I’m having for breakfast tomorrow! 😉 ..these look so deceiving…like they’re packed with wheat flour and sugar!! Genius..

  5. There’s a woman at my gym who does those competitions and in the past 5+ years I’ve been going to that gym I’ve literally NEVER seen her skip a day. Ever. It’s insanity because I skip all the time, but she is there at 5 AM every single day without fail. It’s pretty impressive.
    As far as low-carb goes, I think you know how I feel about that 😉

  6. I thought my life was complete after you posted the first recipe to this blog. BUT then this happened!!!!! I have been picky about my pancakes as of late and haven’t been happy with how any of the recipes turned out. Can’t wait to try this one out 😉

  7. These pancakes are so crazy thick! It’s pretty amazing that only 3 tbsp of coconut can do that. I am also amazed by the bodybuilder diet. I don’t think I could do it. Too much you have to give up. Granted it is temporary, but my body has already been through it’s own challenges. I don’t want to mess that up.

  8. Damn, you’re getting even me as a non-pancake person hungry here. These look amazing. Only I assume the vegan ones won’t come out as fluffy as these shown here?
    Low-carb is never ever going to happen in my life. Obviously just to save the people around me from my moodiness ;).

  9. Definitely making these over the weekend! Thanks for sharing Arman! I have never gone low-carb and I probably never will…I don’t think it’s a healthy option for a dancer such as myself. We need carbs for fuel! Plus I’m Italian so pasta. Always and forever.

  10. I used to try hard core ketosis for a few days. It did NOT go well. But I do love my low carb dinners and gluten free/grain free recipes, especially savory ones or ones that get really creative like these pancakes! I could never give up carbs to save my life, but then again, I wouldn’t give up fat and protein either! I need all three!

  11. These look awesome. Do you find that using only egg whites (vs whole eggs) in conjunction with coconut flour gives them extra fluffiness?

  12. Hi Arman, just discovered your website while searching for high protein low carb recipes. I do lift weights with a passion. I don’t compete though, doing it just for the sheer fun of it. I laughed so hard as I read through your friends competition prep, loved it! Can’t wait to try these pancakes, thanks for the recipe ; )

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  14. made these (the vegan version) this morning but not sure where I went wrong – adding that much milk made the batter supper thin (though in fact I only added half of what is recommended as I did it spoon by spoon as you said) and the pancakes consequently didn’t work at all – they went into the pan more like crepes and then died a sad death there. Any idea what I could have done wrong?

    1. Hi Anna! I’m sorry to hear it didn’t work out for you- the batter should be EXTREMELY thick- If it’s thin, you can slowly add more coconut flour until the consistency is achieved. They should scoop onto the pan and then lightly spread, but continue to be thick 🙂

  15. Everyone who has made these, I need help because when I cooked the batter and flipped these they stuck very badly to my ceramic pans (with cooking spray on low medium heat) and fell apart. I really wanted to make them look pretty like in the picture.
    I followed the recipe exactly, using apple sauce as the starch and egg beaters egg whites 1/2 cup plus one normal egg white for double the recipe that I made. I couldn’t find my whisk so I used a fork and a spoon to combine everything. The end batter wasn’t the regular super smooth but thick batter. It was thick, but a little gritty of course. Can someone help me out?

    1. Hi Lorraine! I’m so sorry to hear it didn’t work out- Sometimes, if your pans have been overused, this tends to happen. The batter (as you’ve mentioned) sounds absolutely ideal!

  16. I tried this and it predictably fell apart like most coconut flour recipes do. I doubled it to make enough for two. I used stevia, canned pumpkin and almond milk, with Enjoy Life mega chunk chocolate chips. I got it to a thick batter, but only a couple of the smaller pancakes held together enough to even allow me to flip them. Rest just completely crumbled. I know part of it is the larger cups, but still, I was disappointed. Taste was fine but maybe pumpkin is not good choice? I’m curious what exact Chino you did to get them to hold together like ones in pictures! Thank you!

    1. Hi Karen! I’m not sure why it didn’t turn out- As mentioned within the post, you need to be extremely cautious with the pancakes and cook slow and covered- These ensure thick and fluffy pancakes each time 🙂

  17. I love… love … LOVE pancakes but avoid them like the plague! The more processed the foods are the more difficicult they are to digest. One would not think that but it is true…sad to say. BUT… these are definitely going on my list of foods to make every now and then. Of course I only use REAL Maple Syrup… thinking I will save this recipe for my Birthday Breakfast!

  18. Hi! I was so excited to find this recipe! I love high protein — especially when it involves something scrumptious as pancakes. I make a go of it this evening (using egg whites and applesauce), and I thought it was thick, but when I tried to flip in the pan, it was a crumbly mess. I noticed on another comment had the same problem and you replied to cook slow and cover….but I missed that in the recipe. Is this the problem? Do you have to cover the pan while cooking? Would love to nail it, cause even though the pancakes were a disaster and did not resemble your beautiful picture at all, they tasted delish and I would love to give it another try! Tips?

  19. Like everything else you post, I want to grab the mixing bowl and make this ASAP! One problem though, I can’t get coconut flout where I live, and it drives me crazy because I want to make al your pancake recipes! Is it possible to sub all purpose for the coconut? I know the absorbency is different, so add a little more of the all purpose, perhaps?

  20. I have recently started a low carb diet for the medicaiton I am on (metformin…not diabetic but using it to control my insulin resistance and to help lose weight so I can get pregnant again). I tried almond flour pancakes and they were…well ok…it satsified my pancake need for that day…but these look… AMAZING.. I am goin to go out and get some coconut flour and try these out! I’m also lactose intollerant so these are a win win!

    1. Oh fantastic- I hope you enjoy these Stephanie- Remember to let the pancake batter sit for a few minutes to allow the coconut flour to absorb a little bit of the liquid 🙂

      Hopefully your medication is assisting your insulin 🙂

  21. These look amazing!! I would love to know exactly which “Mashed Starch of Choice” you used to make the ones shown in the picture ?

  22. Tried these this morning. Very yummy but wouldn’t consider them fluffy. Mine turned out flat. Omce i mixed everything, the batter did not need any added milk. Any suggestions? Maybe extra baking powder?

    1. Hi Jenny! It sounds like it is the coconut flour you used- Sometimes it helps to let them sit a little before cooking. You definitely should need to add at least a little milk- Try also cooking them slowly on low heat 🙂

  23. as someone who is counting carbs and calories it would be nice if you or somone else could give how many calories and carbs are in this??? dont want to make this if i cant eat it.

  24. Just made these! YUM! Thank you for a great recipe. I’m on a low carb diet for prediabetes, and I feel like this was the first coconut flour recipe I truly LIKED and wasn’t just a consolation prize. I only used half the amount of milk and my batter was still a little too thin, I think. Maybe it’s the brand of coconut flour I used? Anyhow yummy yummy!

  25. Hi, Armand,

    I keep reading about aquafaba replacing eggs. Have you gotten on that bandwagon, yet? Just wondering if you have tried it instead of the eggs in this or any other recipes.
    Thanks a bunch!

  26. HI! What was the difference in taste and texture when you used pumpkin versus the applesauce in these pancakes? I’m curious because I’d really love to try to make these using some organic canned 100% pure pumpkin that I have on hand. They look absolutely delicious. Yum! Thank you for sharing this recipe. I’m looking forward to making these.

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