Tuesday, June 23, 2015

Chocolate Chip No-Flip Pancakes w/ Wild Blueberry Butter Syrup - Low Carb

This evening I wasn't too hungry since I had a leftover Bacon Cheddar Burger and coleslaw for lunch. Hubby had a later than usual lunch, so I decided to make one of my No-Flip Pancakes for dinner. I decided to make a Chocolate Chip & Walnut No-Flip Pancake instead of my usual berry version. Since I wasn't adding berries to the pancake, I decided to incorporate some organic wild frozen blueberries into the topping for them. I heated up a mixture of sugar free pancake syrup, butter, wild blueberries and sweetener, to taste. I let it simmer in a small skillet until bubbly and thick. It was awesome on top of the pancakes. I snapped a few photos and included the recipe for the pancake and the blueberry syrup below. The syrup recipe makes enough to top approximately 3 servings (or half of the skillet pancake). Double the syrup recipe for 6 servings. Enjoy!

Chocolate Chip Walnut No-Flip Pancakes
(Thick & Fluffy Version)


1 cup blanched almond flour
1/4 cup ground golden flaxseed
2 tablespoons coconut flour
1/4 cup plus 1 tablespoon Swerve Sweetener, divided (or other granular sweetener)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 Tablespoons coconut oil, melted and cooled (plus a little extra to grease skillet)
1/4 cup dark chocolate chips (70-85% cacao or Lily's sugar free chips)
1/4 cup chopped walnuts, optional

For the Wild Blueberry Butter Syrup:

2 Tablespoons sugar free maple pancake syrup (I use Nature's Hollow)**
2 to 3 Tablespoons Butter
1/4 cup organic frozen wild blueberries
Sweetener, to taste (stevia, Swerve, or favorite sweetener)


Preheat oven to 350 degrees

In a large bowl, combine almond flour, flax, coconut flour, 1/4 cup sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.

In a separate small bowl, beat buttermilk, eggs, and vanilla. Stir wet mixture into dry mixture; stir in coconut oil, chocolate chips, and walnuts, just until combined.

Heat a 10-inch ovenproof nonstick skillet over medium high heat until hot. Spray or brush pan with coconut oil. Pour pancake batter into hot skillet. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for 22 to 25 minutes or until pancake is cooked in the center and doesn't jiggle when gently shaking the skillet. Let cool in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with sugar free maple syrup or optional Wild Blueberry Butter Syrup, if desired.

To make Wild Blueberry Syrup, heat a small skillet over medium heat. Add syrup, butter, blueberries and sweetener and bring to a simmer, stirring occasionally. Cook for about 5 minutes.

**WARNING: Many sugar free syrups contain xylitol. It is deadly to pets -- do NOT share any foods containing xylitol with your pets. Also be careful when using any granular type xylitol sweetener (Swerve does not contain any xylitol).


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