Go Back

Low Carb Chocolate Cake Pancakes

Servings 8 pancakes, 4 servings
Author Andrea Wyckoff


  • 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


  1. Heat pancake griddle up to a medium/low heat.
  2. Mix dry ingredients together in a bowl.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.