Keto Chocolate Pancake Cereal


Step 1Weigh and measure all the ingredients.

Step 2Place all of the dry ingredients into a large mixing bowl and whisk to combine and remove any lumps.

Step 3Combine the yogurt with 1 tablespoon (15 ml) coconut oil and eggs in a second bowl and then pour them into the dry ingredients.

Step 4Mix well until the batter is smooth.

Step 5Pour the batter into a piping bottle. (If you don’t have a piping bottle, you can use an empty syrup squeeze bottle.)

Step 6Heat a frying pan to medium high heat and grease with a teaspoon of the remaining coconut oil, or use coconut oil spray. (Less for a non stick pan, more to grease a cast iron skillet.)

Step 7Pipe the pancakes into small circles, approx. 2 cm (3/4") across. Cook them for only about a minute before flipping. Grease more between batches.

Step 8The cook time will depend on your pan, just check them at the beginning to get a feel for how long they take to cook. Serve with any toppings: chopped dark chocolate, almond butter, yogurt or Keto Condensed Milk.

Step 9Store, in a covered container, in the pantry for up to 5 days.