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.
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! Enjoy!
- 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
- 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.
- 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.
- 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