Dirty Blondie Pancake Stack

For those of you who don’t know, today is National Pancake Day! Normally I’d be ignoring that fact, making a ketoproof coffee or some scrambled eggs, and calling it a morning. This time around, that is NOT happening – I’m making my pancakes and eating them too.

I call these Dirty Blondie Pancakes, but they’re certainly far from dirty and definitely close to deliciousness served up on a plate. It’s a stack of 2 types of pancakes: Maple Pecan and Brownie Batter Chocolate Chunk! You really can’t go wrong with maple and chocolate going together, and believe me – this won’t set you astray.

I set out to experiment with some proper pancake batters – hugely failing at first (go figure), but getting better and better with each try. Coconut flour ended up turning too dry for me, so I whipped out the almond flour, made a massive mess of my kitchen, and came out with these!

Fluffy, sweet, delicious pancakes. The two types of pancakes play extremely well with each other. The maple pecan come together to form a quite sweet, and super delicious base that gets cut straight through by one of our favorite things: chocolate. Oh boy! This brownie batter chocolate chunk pancake is so sinfully delicious on its own that pairing it with the maple pecan only makes you think “How is this low carb?”

The earthy and well known chocolate is not as sweet as the maple pecan, which makes them a perfect pairing. I’ve never been a huge fan of overly sweet things, and now that I’ve been doing low carb for 5 years – I’d say that’s even more so. It’s crazy how sensitive you get to sweetness after not having sugar for so long – I’m sure you’ll all agree.

Yields 5 servings of Dirty Blondie Pancake Stack

The Preparation

Base:

• 1 1/2 Cup Almond Flour
• 3 Large Eggs
• 3 Tbsp. Coconut Milk
• 3 Tbsp. Maple Syrup
• 1 tsp. Vanilla
• 1/2 tsp. Baking Soda
• 1/2 tsp. Apple Cider Vinegar
• 1/4 tsp. Salt
• 10 Drops Stevia

Brownie Batter Chocolate Chunk:

• 2 Tbsp. Cocoa Powder
• 2 Bars Chocoperfection (Or 20g Dark Chocolate)
• 1 Tbsp. Maple Syrup
• 1 Tbsp. Coconut Milk

Maple Pecan:

• 3 Tbsp. Chopped Pecans
• 1 Tbsp. Maple Syrup
• 1 Tbsp. Coconut Milk
• 1/2 tsp. Maple Extract

Frying:

• 2 tbsp. Cocout Oil
• Cast Iron Skillet

The Execution

1. In one bowl, combine all dry base ingredients. In a separate bowl, combine all wet base ingredients.
2. Slowly add wet ingredients to dry ingredients while mixing. Mix well until everything is combined.
3. In a food processor, roughly chop 1/4 Cup of Pecans.
4. Roughly chop chocolate squares into small chunks.
5. Separate the batter into 2 separate containers.
6. In one container, add chopped pecans, 1 tbsp. maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. maple extract. Mix well until combined.
7. In the other container, add 2 tbsp. cocoa powder, chopped chocolate, 1 tbsp. maple syrup, and 1 tbsp. coconut milk. Mix well until combined.
8. Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease the skillet.
9. Pour batter into pan, forming dollar size pancakes.
10. Flip the pancakes once bubbles form on the top and edges have formed.
11. Cook on the other side until brown. It should puff up slightly as it cooks.
12. Keep to the side, and do the same with the other set of batter.
13. Stack pancakes with 1 of each style of pancake.

Hope you guys enjoy, and happy pancake day!

This makes a total of 5 servings of Dirty Blondie Pancake Stack. Each Serving comes out to be 393 Calories, 38g Fats, 5.2g Net Carbs, and 11.2g Protein.

Dirty Blondie Pancake Stack

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Servings 5 servings

Calories 393 kcal

Equipment

• 1 Cast Iron Skillet

Ingredients

  

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Base:

• 1 ½ Cup Almond Flour
• 3 Large Eggs
• 3 Tbsp. Coconut Milk
• 3 Tbsp. Maple Syrup
• 1 tsp. Vanilla
• ½ tsp. Baking Soda
• ½ tsp. Apple Cider Vinegar
• ¼ tsp. Salt
• 10 drops Liquid Stevia

Brownie Batter Chocolate Chunk:

• 2 Tbsp. Cocoa Powder
• 2 bars Chocoperfection Or 20g Dark Chocolate
• 1 Tbsp. Maple Syrup
• 1 Tbsp. Coconut Milk

Maple Pecan:

• 3 Tbsp. Chopped Pecans
• 1 Tbsp. Maple Syrup
• 1 Tbsp. Coconut Milk
• ½ tsp. Maple Extract

Frying:

• 2 tbsp. coconut oil

Instructions

 

• In one bowl, combine all dry base ingredients. In a separate bowl, combine all wet base ingredients.
  
• Slowly add wet ingredients to dry ingredients while mixing. Mix well until everything is combined.
• In a food processor, roughly chop 1/4 Cup of Pecans.
• Roughly chop chocolate squares into small chunks.
• Separate the batter into 2 separate containers.
• In one container, add chopped pecans, 1 tbsp. maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. maple extract. Mix well until combined.
• In the other container, add 2 tbsp. cocoa powder, chopped chocolate, 1 tbsp. maple syrup, and 1 tbsp. coconut milk. Mix well until combined.
• Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease the skillet.
• Pour batter into pan, forming dollar size pancakes.
• Flip the pancakes once bubbles form on the top and edges have formed.
• Cook on the other side until brown. It should puff up slightly as it cooks.
• Keep to the side, and do the same with the other set of batter.
• Stack pancakes with 1 of each style of pancake.

Nutrition

Calories: 393kcalFat: 38g

Keyword dairy-free, family-friendly, gluten-free, keto, low-carb, stovetop, vegetarian