“ Are you a chocoholic? Carolyn makes these healthier-than-they-look gluten free pancakes extra indulgent with both cocoa powder and bits of good dark chocolate in the batter. Kate, Recipe Hunter ”
- Almond Milk
- Baking Powder
- Cocoa Powder
- Coconut Flour
- Coconut Oil
- Gluten Free Dark Chocolate
- Powdered Swerve Sweetener
- Vanilla Whey Protein Powder
What would you do if you knew that you could have chocolate for breakfast…and not feel bad about it?? These Chocolate Chocolate Chip Pancakes are not only low carb and gluten free but also practically guilt free. Carolyn substitutes coconut flour for regular flour and ups the protein using a vanilla protein powder. Our favorite part, as expected, is the double dose of chocolate – cocoa powder (preferable dutch-processed) in the batter and little bits of good dark chocolate studded throughout. Since these are healthier than they look and taste, indulge a bit for your weekend breakfast and don’t feel bad about making that short stack a little taller.
“ I really do dream about food all day. Sometimes I dream about it at night too. My mission is to make low carb, gluten-free recipes the whole family will love. I also plan to take over the world. ”
Carolyn brings life to her blog’s motto of “Low Carb, Gluten Free, and Fabulous.” After being diagnosed with diabetes, Carolyn refused to give up her passion for cooking and baking and started sharing her innovative and healthful creations through her blog, All Day I Dream About Food. It’s packed with everything from soups and salads to baked goods of every kind, cocktails, and main dishes to keep you and your family going throughout the week. And, as well as being a blogger, she’s also a published cookbook author with her book Low Carbing Among Friends, which she wrote with 4 other bloggers. Her food proves that even with certain restrictions on your diet, you can still eat delicious, creative, and indeed “dreamy” food!
Coconut flour is becoming a favorite substitute flour of many people on restricted diets because it’s not only gluten free but also high in fiber and low in carbohydrates. It’s lighter than almond flour, making it especially good for cakes, muffins, and breads. Coconut flour is much drier and absorbent than the average flour so if you’re substituting it, you’ll need to make some adjustments, here’s how:
When substituting coconut flour for all purpose or whole wheat flour, use the same amount of flour but add 1 extra egg (on top of what’s called for in the recipe) for every ounce of coconut flour. On average, 1/4 cup of coconut flour is equal to 1 ounce.
For example, if a recipe calls for 1 cup of all purpose flour and 2 eggs, use 1 cup of coconut flour and 6 eggs. This ratio of flour to eggs might seem crazy, but trust us, the coconut flour will absorb it up. As you’re experimenting with alternative flours, consider mixing coconut flour into the rotation.
Get more hand-picked recipes and cooking tips right in your inbox.