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Gluten Free Coconut chocolate Pancakes 

Gluten Free Coconut chocolate Pancakes 

A couple of months ago I made some amazing chocolate coconut pancakes for pancake day and I decided to make a healthier version. What’s great about this recipe is that these pancakes are low carb and gluten-free. The pancakes paired with the mixed berries sauce is a perfectly sweet combination balance.

Coconut flour is a good gluten-free alternative to traditional flours. It is also high in fibre, low in carbohydrates and is packed with healthy fats.

Yield: 4-5 pancakes | Serving Size: 2 |Cooking time: Approx. 10 minutes 



  • 1-2 tbsp sugar-free syrup
  • 70g frozen mixed berries


  • ​​In a medium bowl, combine coconut flour, cocoa powder, baking powder and stevia (or sugar substitute of choice).
  • Add in eggs, melted coconut oil, vanilla extract, coconut milk and stir until completely combined and thick.

  • Grease pan with coconut oil. Pour batter evenly onto the pan and cook the pancakes for 2-3 minutes on medium to low heat.
  • Flip the pancakes onto the other side when they begin to bubble and cook for another 1  minute.
  • To make the topping, mix frozen berries and sugar-free syrup (or honey) in a bowl. Microwave for 2 minutes.

  • Serve pancakes warm topped with mixed berries.





Recipe Notes:

  • Almond milk can also be used as an alternative to coconut milk.
  • Honey or agave nectar can be used in place of stevia.
  • Coconut flour is the trickiest flour I have ever used. It is a highly absorbent and absorbs the liquid like a sponge so you’ll find that your pancake mixture will become thicker with time.

Nutritional Info (per serving): 383 Calories | 14.3 g Protein | 8.2 g Carbs | 28.9 g Fat * This may slightly differ depending on where you buy your ingredients from.



    • September 27, 2017 / 9:06 pm
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