These low carb chocolate cake pancakes came to be because we are always go camping (well these days it’s more like “glamping”) for my hubby’s birthday, since it’s right in the middle of summer. And even though we may be sleeping in a small off grid cabin, in a fire lookout tower, or rustic lodge my hubby still deserves a “cake” to help celebrate the day. And this gal can make pancakes anywhere there is access to a fire or propane.
This past summer we were in Glacier National Park on his birthday. We spent the first night at the park in the”Honeymoon Sweet” (pictured below) at the Historic Belton Chalet. It was the only room available when I called so we took it! It was the ultimate “glamping” experience staying in the humbly posh and woodsy lodge. We even got our own cute private deck to watch the sunset. For breakfast the next morning Tom enjoyed an huckleberry bear claw from the infamous Pole Bridge Merctantile that I had purchased at the farmers market the day before. My low carb paleo apple fritter recipe was inspired by that bear claw he ate!
From the Ritzy Belton Chalet to the Rustic “Goat Chalet” Cabin (pictured below) at North Fork Hostel at the Square Peg Ranch in Pole Bridge, Montana, is where we spent the next 2 nights. The little one room cabin was a perfect home base for exploring the Park. Just a mere 50 feet to the left of the cabin is the rushing North Fork Flathead River where we got to take a refreshing and private afternoon swim.
The North Fork Hostel is totally off the gird, has various small cabins, tee-pees, and a vintage camper called the “Green Zucchini” for rent by the night. And there is a main lodge with more bunk rooms, a huge vintage propane-powered kitchen, common area reading room, and screen porch.
And it’s only fitting that when staying in the Goat Chalet one should get to see Mountain Goats our grazing in the morning. We happened upon this family on a little hike above the “Going to the Sun Road” in Glacier.
Photo of a rock my husband skipped on Bowman Lake in Glacier National Park. I took a refreshing dip in the lake shortly after taking this photo.
I have tested these pancakes several ways, and they are awesome when made with a low carb sweetener like lakanto, a granulated sweetener like maple sugar, or a liquid sweetener like maple syrup.
Low Carb Chocolate Cake Pancakes
- 5 Tablespoons coconut flour
- 3 Tablespoons cacao powder or cocoa powder
- 4 Tablespoons lakanto or maple sugar few drops stevia or *liquid sweetener
- 3 pastured eggs
- 3 Tablespoons MCT oil divided (or avocado oil or other melted oil/fat)
- 6 Tablespoons coconut milk *decrease to 1/4 cup if using a liquid sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar okay to omit
- tiny pinch sea salt
Heat pancake griddle up to a medium/low heat.
Mix dry ingredients together in a bowl.
Create a well in the center to add the eggs. Mix together well, then add in remaining ingredients. I add 2 Tablespoons of MCT oil to the batter, and use the remaining Tablespoon to grease the griddle.
Start by adding 4 Tablespoons coconut milk, and increasing as you need for the right batter thickness. I like this batter to be kinda thick and I use 6 Tablespoons of coconut milk when using a granulated sweetener. (If using a liquid sweetener you may only need 4 Tablespoons of coconut milk.)
Add a little oil to grease the pancake griddle. Spoon batter into pancakes about 4 to 5 inches wide. They are easier to flip on the smaller side.
Important: Wait until the first side of the pancake is well cooked before flipping. I find these cook best slow and low, over a medium/low heat. I wait until the edges of the pancake appear lightly cooked before flipping. While the pancakes are a little gentle, they all held together for me.
I like to serve them with a Greek style goat milk yogurt I make from dripping a cup of goat milk kefir overnight in a coffee filter. I use the dripped goat whey to culture veggies with. I stir in a little sweetener and vanilla with the remaining Greek yogurt. I then top them with any fresh fruit I have on hand. For these photos I used some defrosted tart pie cherries I had in the freezer that I picked last summer.
Estimated Nutrition Facts based on making 4 servings (2 pancakes per serving) using lakanto/erythritol.