Fluffy Keto Chocolate Chip Pancakes
Growing up, I don’t remember my mom being in the kitchen much. If I remember correctly, my dad turned out most of the family meals when I was a kid. It wasn’t because my mom didn’t know her way around the kitchen, because she did. It was really just more of my dad’s thing.
Though my mom wasn’t known for her cooking, to us, she made meals that, as adults, my brothers and I still love! If she was in the kitchen during lunch time, she’d turn out THE BEST buttery grilled cheese ever. I think my younger brother lived on those until he turned 18. Shoot, I’d probably still be living on those if my mom lived closer (and I wasn’t keto). If it were breakfast or dinner time, we could usually talk her into making us one thing…. PANCAKES!
My mom’s pancakes weren’t just any pancake, no. These pancakes were thick and fluffy with the most delicious, buttery rim around the edges. And they were topped with yummy chocolate chips and butter-flavored hot syrup. Ugh, I still remember standing next to her, picking out the cakes with the most crisp edge. I always had to have them hot off the griddle so they were still crispy and delicious. The chocolate chips and hot syrup would make them the perfect beginning (or end) to the day.
Unfortunately, because of my love of these pancakes, I’ve spent my entire life comparing everyone’s pancakes to hers. Restaurants make them too perfect and lack butter. Other friends and family don’t use chocolate chips or would always have the wrong syrup. Maple syrup?! Gross! I have even tried to replicate her ability in my own kitchen without success. They’re never as good. Never. And now that we are thousands of miles away from each other, and are both keto, those same pancakes that I knew and loved are no longer an option in my life. Sad face.
So of course, now that I’m keto, pancakes MUST be thick and fluffy with the buttery edge because A) that’s what I love and B) butter is approved! While I can’t say that this recipe comes close to what my mom can do, it is better than most of the thin, crepe-like keto pancakes I’ve made in the recent months.
The cool part about this recipe is that it can all be made in the blender. AND, you don’t need room temp cream cheese. So literally no pre planning is necessary. So when the kids are begging for pancakes, you can pull out the ingredients and whip them up in a jiff.
It is important that you make sure to use keto syrup and chocolate chips when making these. I’m sure this really doesn’t need to be said but just in case you’re wondering, you could overdo it in the carb/sugar department if you even THINK about using your old non-keto stuff on these cakes. So, be like me and buy your Lilly’s chocolate chips from here and your Nature’s Hallow Syrup from here.