Breakfasts, Desserts, Recipes, Uncategorized | 10 comments
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These Low-Carb Chocolate Pancakes with Peanut Butter Cream make a special breakfast treat! This recipe can even work for people on low-carb, Atkins, LC/HF, gluten-free, diabetic, or Banting diets.
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These Low-Carb Chocolate Pancakes with Peanut Butter Cream make breakfast a little more like dessert! The pancakes have a rich, deep chocolate flavor and tender texture. These light, chocolatey pancakes are topped with clouds of peanut cream. To make it even more decadent, we recommend serving them with a drizzle of our Low-Carb Hot Fudge Sauce. This recipe turns breakfast into peanut butter cup goodness!
One thing I love about these pancakes is the ease of making them. First of all, making the batter just requires popping the ingredients into a blender, whirring them around a bit and, voila–pancake batter! In addition, we use this blender
so clean-up is a breeze too. All we do is rinse it off and pop it in the dishwasher.
If you’re good at multi-tasking, you can make the peanut butter cream while the pancakes are on the griddle. One tip for the topping is to be sure your cream cheese is at room temperature. This way, it blends beautifully into the peanut butter. We whip the cream in a separate bowl, then gently fold it into the peanut butter mixture in batches. This keeps the end product light and fluffy.
You can make these chocolate pancakes on your favorite griddle. Instead of a griddle, I use a crepe pan, but I don’t swirl it around to thin the batter like one would for a crepe. I use this crepe pan
because it has a non-stick quality that makes it a breeze to flip the pancakes. My favorite thing about this pan is that the non-stick trait comes from a seasoned surface rather than a man-made teflon-like material.
In conclusion, this recipe makes an easy and delicious breakfast for a special occasion, or they can make a regular day special. Are these Low-Carb Chocolate Pancakes with Peanut Butter Cream are too decadent for breakfast? Not for me! If you like starting your day with chocolate, you should check out our recipe for keto wafflesand this recipe from Beauty and the Foodie for Keto Granola (spoiler alert–it has chocolate chips in it). Enjoy!
-Annissa
Low-Carb Chocolate Pancakes with Peanut Butter Cream
These Low-Carb Chocolate Pancakes with Peanut Butter Cream make a special breakfast treat! This recipe can even work for people on low-carb, Atkins, LC/HF, gluten-free, diabetic, or Banting diets.
Servings 6
Author Annissa Slusher
Ingredients
For the pancakes
- 3 large eggs
- 1/4 cup sour cream
- 3/4 cup super fine almond flour
- 1/4 cup cocoa powder
- 1/3 cup stevia/erythritol granulated sweetener
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the peanut butter cream
- 1 cup heavy whipping cream
- 2 Tablespoons stevia/erythritol granulated sweetener
- 1/3 cup smooth peanut butter
- 2 ounces cream cheese room temperature
- 1 teaspoon vanilla
Optional
- Low-Carb Hot Fudge Sauce
- stevia sweetened chocolate chips
Instructions
For the pancakes
Preheat griddle over low to medium heat.
Place eggs, sour cream, almond flour, cocoa powder, granulated stevia/erythritol blend, baking soda, salt and vanilla extract in a blender. Pulse blender until ingredients are well-blended. Scrape down sides a few times between pulses.
Test griddle to determine if it is hot enough by sprinkling a drop of water on it. Water should sizzle if the griddle is hot enough. Grease griddle, if necessary for the griddle you are using. Using 1/4 cup batter for each pancake, pour batter on griddle. If your griddle is large enough, you can make multiple pancakes at one time. Turn heat to low. When the bubbles in the center pop and leave a hole, gently slide a spatula under the pancake and flip. Cook the second side of the pancake for about 1 minute and remove to a serving plate. Keep pancakes warm by tenting with foil or placing in an oven with low heat (150º F.) while the others are cooking.
For the peanut butter cream
Place the whipping cream and the sweetener in a medium mixing bowl. Using a hand mixer, beat at low speed for 30 seconds to combine. Then, beat at high speed until stiff peaks form.
In a separate medium bowl, using the hand mixer, blend together the peanut butter, cream cheese and vanilla.
Transfer 1/3 of the whipped cream mixture into the peanut butter mixture. Blend together using the low speed of the hand mixer. Gently fold the remaining whipped cream into the peanut butter mixture, being careful not to break the bubbles.
Serve a scoop of peanut butter topping on top of each chocolate pancakes. If desired, garnish with Low-Carb Hot Fudge Sauce or stevia sweetened chocolate chips.
Recipe Notes
Serving size: 1 pancake with 1/6th of the peanut butter cream.
Calories: 392
Fat (g): 35
Carbs (g): 7
Fiber (g): 4
Protein (g): 11
Net Carbs (g): 3
Ry on January 8, 2018 at 9:41 am
This is the bomb! Thank you so much for sharing This!
We are going to try and make it now!Reply
Harper and Annissa Slusher on January 8, 2018 at 3:26 pm
Thanks, Ry! I love chocolate and peanut butter together–especially for breakfast!
-AnnissaReply
Jody on March 11, 2018 at 12:46 pm
Should it be baking POWDER and not baking soda? They didn’t get fluffy at all and hard to flip.
Reply
Harper and Annissa Slusher on March 11, 2018 at 4:11 pm
Hi Jody,
I often use baking soda in my recipes because it doesn’t contain any starches like baking powder does. Baking powder looses its potency over time, so if you don’t use a fairly fresh container, it may affect the fluffiness of the pancakes. I use a well-seasoned blue steel pan to make my pancakes in. This pan is fairly non-stick and I don’t have issues turning the pancakes. Any non-stick pan should workAnnissa
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Savannah on May 27, 2018 at 12:09 am
Mine tasty awful tasted salty and bitter
Reply
Harper and Annissa Slusher on May 27, 2018 at 11:24 pm
I guess individual tastes vary. If you used a different sweetener, that could be the issue. The sweetener I use (Pyure) is twice as sweet as sugar. Many other sweeteners are the same sweetness of sugar, so you would have to use twice as much to get the same sweetness.
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Anna on August 23, 2018 at 1:52 am
Oh my goodness this recipe is sooo good!. I took a bite and went to heaven.
I didn’t have sour cream so I used heavy cream in the batter and it turned out great.
The peanut butter cream is absolutely amazing. Thank you so much for a great recipe!!Reply
Harper and Annissa Slusher on August 23, 2018 at 9:15 am
You’re welcome! Thanks so much for the feedback!
-AnnissaReply
Karin on March 2, 2020 at 2:04 pm
So excited to try this recipe! Can these be frozen and reheated? How do you recommend storing the peanut butter cream?
Thanks!Reply
Annissa Slusher on March 2, 2020 at 7:52 pm
The pancakes can be frozen and reheated. Store them in an airtight container. You might want to put parchment paper between the pancakes so you can remove them one by one from the freezer easily. I’m not sure that the peanut butter cream will hold up in the freezer. I would probably pipe it on parchment paper in serving size swirls, then freeze them until they are hard, then transfer them to an airtight container. This way you can take out a portion at a time.
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