Peanut Butter Chocolate Pancakes (low-carb)


I have been brainstorming ideas for low-carbohydrate treats. Of course, you can always go down the trusty mousse route – creating desserts out of fatty ingredients like avocado, cream cheese, nuts, and cream. However, sometimes only those horribly starchy breads and cakes will do! Not that carbohydrates are evil. Indeed, they can play an important role in many healthy diets. Nevertheless, I do try to minimise the white flour and other excessively-carby foods in my life.


So, what did I do when the craving for pancakes stuck? Once the idea had infested my mind, there was no going back. What a dilemma! How on earth was I supposed to get around flour in the creation of pancakes without resorting to coconut or almond flours? I was trumped. Until.


I remembered a recipe I’d seen online for cream cheese pancakes – using only eggs and cream cheese! While I didn’t have any cream cheese on hand, my mind immediately whipped to my tub of cottage cheese. Oh, yes. Good things were happening!


And guess what? The pancakes worked! They’re dense and a bit squidgy, but it works in a weird sort of way. They are incredibly creamy and flavourful, and not too dark. I used a bit of coconut oil to fry my pancakes, and topped them with cinnamon and extra peanut butter.


These are full of filling ingredients – protein-rich eggs and cottage cheese, omega-3 loaded flaxseeds, fibre-filled psyllium, and antioxidant-providing cocoa. Peanut butter adds that rich, moreish taste, along with protein, fat, and minerals. If you don’t have any low-fructose dark chocolate on hand, and can’t buy a good, natural one, just add another spoonful of cocoa powder.


This recipe can be gluten-free, grain-free, and low-carb.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 1-2


– 1/2 cup cottage cheese

– 1/3 cup milk

– 1 egg

– 1/2 teaspoon vanilla essence

– 1 Tablespoon peanut butter

– 1 Tablespoon cocoa powder

– 1 Tablespoon ground flaxseeds

– 2 teaspoons psyllium husks

– 25 grams low-fructose chocolate (see my recipe in “Treats”), melted

– coconut oil, to fry


1. Put the cottage cheese, milk, egg, vanilla, and peanut butter in a blender. Blend until completely smooth then add the cocoa, flaxseeds, and psyllium. Blend well and let sit for 5 minutes.

2. Add the chocolate to the blender and blitz until incorporated. Heat a small frying pan over a medium-low heat with a knob of coconut oil. When hot, add a dollop of the pancake mixture and spread into a circle. Allow to cook for a couple of minutes, or until firm enough to turn. Flip and cook the other side until lightly browned.

3. Remove the pancake to a plate and repeat with remaining mixture. You should be able to get about 5 pancakes if you scrape the blender out well. Microwave the pancakes for 30 seconds each, on high power, if you feel they aren’t fully cooked – a trick taught to me by my mother! Serve the pancakes warm, with cinnamon and peanut butter if desired. Enjoy! 🙂




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