Diet Cocoa American Pancakes with Sugar-Free Chocolate Sauce
Ingredients – 2 servings
For the diet cocoa pancakes
- 75 g Whole Wheat Flour
- 40 g Fine flour
- 20 g Unsweetened cocoa powder
- 20 g Erythritol
- 1 teaspoon Baking Powder
- 1 pinch Salt
- 180 ml Milk
- 1 pcs Egg
- 60 g Natural skyr
- 1 teaspoon Vanilla Extract
- 5 g Vegetable oil
For the diet chocolate sauce
- 15 g Unsweetened cocoa powder
- 100 ml Milk
- 10 g Erythritol
- 3 g Cornstarch
- ½ teaspoon Vanilla Extract
- 1 pinch Salt
Preparation
Mix the dry ingredients. In a large bowl, combine whole wheat flour, all-purpose flour, cocoa powder, erythritol, baking powder, and salt.
Prepare the pancake batter. In another bowl, whisk together the egg, milk, skyr, and vanilla extract. Pour the wet ingredients into the dry mixture and gently combine. The batter should be thick but scoopable. If necessary, add another 1–2 tablespoons of milk.
Let the batter rest. Let it sit for 5 minutes to allow the whole wheat flour to absorb moisture. This will result in a more even texture for the pancakes.
Cook the pancakes. Heat a non-stick skillet over medium-low heat and lightly grease it with oil. Pour about 45–50 ml of batter for each pancake. Cook for 2–3 minutes, then when the edges start to set, flip and cook for another 1–2 minutes. Repeat with the remaining batter.
Make the diet chocolate sauce. In a small saucepan, mix together cocoa powder, sweetener, cornstarch, and salt. Gradually add the cold milk while continuously whisking with a hand whisk. Heat over low-medium heat until the sauce thickens slightly. This takes about 2–3 minutes. Finally, add the vanilla extract.
Serve. Stack the warm cocoa pancakes and drizzle the creamy, still warm chocolate sauce over them. You can also top them with fresh raspberries, strawberries, or a few cherries.
Tip: Things to keep in mind for success
Tip: Don't cook at too high a temperature! The cocoa pancakes can easily burn while still being raw inside.
Tip: Don't skip the skyr! It helps keep the reduced-fat batter soft and moist.
Tip: Don't overmix the batter! Overmixing can lead to denser pancakes.
Sweetener choice: Erythritol can have a slightly cooling aftertaste. You can also use an erythritol-stevia blend, but adjust the amount according to the product's sweetness.
Tip: Kitchen note
Tip: These pancakes are a great alternative if you want to reduce added sugar and fat in your diet but don't want to give up chocolatey treats.
Tip: The recipe is not specifically low in carbohydrates, but rather a lighter, sugar-free version.
