Can Sunday brunch without a sweet treat even be called a real brunch? These brownie pancakes deliver a deep decadent cocoa flavor served up in fluffy, thick chewy pancakes. A perfect sweet brunch treat!
I have a fairly large sweet tooth and this recipe combines two of my favorite sweet treats: brownies and pancakes. And it does it without the blood sugar headache that can come with enjoying a full-fat slice of brownie or stack of pancakes.
The pancakes are not super low-carb since we’re not using any carbohydrate substitutes except Stevia. But they’re not high carb either as each pancake only has 11.3 grams of net carbs.
I’ve chosen to use whole wheat pastry flour in this recipe instead of a low carb substitute such as almond or coconut flour. That does increase the carb count a bit but it tastes AMAZING!
The other healthy ingredient I’ve used in this recipe is cocoa powder. Cocoa powder is what gives the brownie pancakes that deep chocolate flavor but it also adds a healthy punch of polyphenols, a naturally occurring antioxidant.
How to make brownie pancakes
Step 1: In a large bowl, mix together the flour, cocoa powder, baking powder, and baking soda.
Step 2: In a medium bowl, whisk together the milk, Stevia, espresso powder (if using), and oil until well-blended. Add the liquid ingredients and eggs to the bowl containing the dry ingredients and mix until combined.
Step 3: Preheat a pan over medium heat until a drop of water sizzles on it. Remove the pan from the heat and spray with cooking spray just before using. Any pan 5 inches or larger should work.
Step 4: Use 1/4 cup batter for each pancake (about 50 ml). Pour the batter onto the center of the pan and move it around until it forms a pancake about 4-5 inches across. Bake each pancake for about 1 minute on each side. You’ll know it’s ready to turn them over the first time when small bubbles pop on the pancake surface.
How to enjoy your brownie pancakes
These brownie pancakes pack enough flavor that you can enjoy them as is, or you can add some fresh berries, whipped cream, sugar-free syrup, or your own favorite pancake topping.
You can also add a handful of chocolate chips or nuts such as walnuts to the batter for a little extra texture and flavor.
A few tips…
We can’t always find espresso powder where we live, so we sometimes use instant coffee instead.
Take the eggs out of the refrigerator 30 minutes before you start cooking so they’ll be at room temperature when you are ready to make the pancakes.
Storing leftover pancakes
These pancakes freeze very well. Make extras, cook, and let cool, then freeze individual portions in zippered plastic bags.
You can make enough for next Sunday brunch or those busy mornings during the week. Just whip up an extra batch and store in the fridge or freezer.
More pancake recipes to try
I don’t think there’s a bad time for pancakes, and there are so many ways to enjoy them. You’ll find quite a few tasty pancake recipes on this website.
Here are some of my other favorites that you can try
You can also take a look at my roundup of the best diabetes-friendly pancake recipes for more inspiration!
When you’ve tried these brownie pancakes, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
- ¾ cups whole-grain pastry flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup nonfat milk (1% milk works fine too)
- 1 cup Powdered Stevia
- 1 teaspoons espresso powder or instant coffee
- 1 ½ tablespoons olive oil
- 2 large eggs (at room temperature)
- Cooking spray
- In a large bowl, mix together the flour, cocoa powder, baking powder, and baking soda.¾ cups whole-grain pastry flour, ¼ cup unsweetened cocoa powder, 1 teaspoons baking powder, ¼ teaspoon baking soda
- In a medium bowl, whisk together the milk, Stevia, espresso powder (if using), and oil until well-blended. Add the liquid ingredients and eggs to the bowl containing the dry ingredients and mix until combined.½ cup nonfat milk, 1 cup Powdered Stevia, 1 teaspoons espresso powder or instant coffee, 1 ½ tablespoons olive oil, 2 large eggs
- Preheat a pan over medium heat until a drop of water sizzles on it; remove the griddle from the heat and spray with cooking spray just before using. Any pan, 5 inches or larger should work.Cooking spray
- Use 1/4 cup batter for each pancake (about 50 ml). Pour the batter onto the center of the griddle and move it around until it forms a pancake about 4-5 inches across. Bake each pancake for about 1 minute on each side. You'll know it's ready to turn them over the first time when small bubbles pop on the pancake surface.
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