Single Serving Chocolate Chia Whole Wheat Puff Pancake {No Sugar Added}
Chocolate Cake for breakfast?
No….. its not REALLY cake, but it looks like it doesn’t it? With frosting on top!
Ok….. you already read the title so you know what it really is, BUT I must say for breakfast this is truly heavenly! I topped it with plain Greek yogurt sweetened with a bit of stevia….Incredible I tell ya!
Of course you could leave it plain and just add some fresh fruit on top and it will be just as yummy!
Give it a few minutes to cool before removing it from the ramekin and enjoy warm! Full of fiber and protein!
I’ve made it about 3 times before I was able to get the moistness it needed. My previous recipe “single serving egg white whole wheat puff pancake” is perfected but uses flaxseed not chia. Throwing in cocoa powder changes this recipe and for those who’d rather bake with chia than flax. I wouldn’t mess with any substituting such as changing the chia seeds with flax here because the chia adds moistness and the flax is more drying with the cocoa powder. I have not tried using a whole egg as opposed to the egg whites, but if you do, just know that the egg white amount I used equals about 2 eggs.
- 1/3 cup egg whites
- 1/4 cup almond milk
- 1/4 cup whole wheat pastry flour
- 1 tablespoon cocoa powder, unsweetened
- 1/2 tablespoon chia seeds
- 1/2 teaspoon stevia, chocolate, liquid
- Using a blender, blend or whisk by hand all ingredients.
- Spray a 7 ounce ramekin with nonstick cooking spray.
- Pour mixture into ramekin.
- Bake for 30-35 minutes at 350 degrees until toothpick in center comes out clean and pancake has risen.
- Mine were perfect at 20 minutes using my small convection toaster oven.
Other pancake recipes you might like:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I have started using coconut flour. Would that work in this recipe?
I have done this with ground flax and cocoa powder I was hooked on it for months for breakfast….but I would often add semisweet chocolate chips or sugar free chocolate chips
Its hard to find chia seeds where I live. What would be a good substitute?
Chia seeds are really just a good replacement for an egg. So just add in a egg or you could also try flaxseed if you have it.
This looks delicious. Can you use powdered stevia instead of the liquid?
Yes sure! Here’s the conversion chart I follow: http://www.stevia.net/conversion.html
Would Oat flour work in here instead of wheat? Trying to rid myself of wheat, not doing good things to my body….
I tried it, yet to taste it, but it did work with oat flour. I used 1/2 tsp baking powder too, wasn’t sure if it would raise. Looks really good, will taste it super soon! Going to have it for dessert, after I eat my Quinoa Taco Bites!
Just tasted both. I did the whole wheat one with just whole wheat flour, and used honey instead of stevia (for kids). I compared both, and I liked the Oats one way better. Maybe I didn’t put in enough honey, and pastry flour is likely less bulky, but I really enjoyed the Oat one, with greek yogurt and berries.
Regular whole wheat is a lot denser than pastry flour but thanks for letting me know about the oat flour, will try it!
This could work as a desert, even dinner for a fussy eater. What a terrific recipe! Thanks so much.
Love your site! Couldn’t help to notice though that your calorie count is off…? I looked it up and I believe it is around 200 calories for one serving. Please email me your thoughts though!
I use nutritiondata.com to calculate the nutrition info. I just double checked my amounts in each and it is accurate.
I think that Allison is correct…the nutrition data has to be higher than you listed. 1/4 cup flour is already 110 calories, plus the other ingredients. I calculated it and also got 200. I wonder where the discrepancy is?
I just checked again on my nutrition data site and the flour amount I put in was less than 1/4 cup. So thank you girls! I fixed it now!
Thanks Allison, my flour was less than it should have been on the nutrition data site.
Dear Brenda
I happened upon your site a while back but actually sat and read more of your site tonight. Thank you for all of your work, thoughts and recipes you have put up on your blog! I try to cook healthy and your site has given me many tips and ideas!
I do have 2 questions I was trying to find answers for around but maybe you can help:
1) Rate Oat, Spelt and Whole wheat flours and why you choose whole wheat pastry in many of your recipes. Can any be subs for pastry flour?
2) Is stevia really that much better for you than honey or agave?
3) Have you tried to make healthy tortilla/wrap/flatbreads or do you just go with buying flatout-was trying to see if I could find a recipe to make them cheaper 😉
Thanks for your help!
Check out our blog if you have a chance!
joy
HI Joy,
I love the taste of whole wheat pastry flour and also white whole wheat. I haven’t tried anything with spelt but I do like the taste of oat. It’s just I always have the whole wheat on hand. I can’t say if spelt would be a good sub or not but oat flour would work fine as a sub. I haven’t yet made my own healthy tortilla’s or pita/s but they’re on my to do list! Honey is a great choice as a refined sugar free sweetener and I do use it in many recipes. To reduce calories and have a completely sugar free recipe I use stevia. I do not use agave at all. Here’s my post why:https://www.sugarfreemom.com/recipes/top-3-refined-sugar-free-sweeteners/
Where can I find whole wheat pastry flour? Thanks! I love getting your emails every day!!
I’ve found it at Whole Foods. thanks!
Thank you for the info regarding chia vs flax seeds. Do you know if hemp seeds can be used?
I haven’t tried help but I will definitely be buying some and experimenting.
Do you have any recomendations for substitutions for the egg whites? (Egg allergy). I am also allergic to cane sugar (no evap. cane juice for me!). Your blog and recipes have been such a blessing!!
I know in my Personal Sized Baked Oatmeal recipe readers wanted to eliminate the eggs and chose to use chia!!! Not sure how much would equal an egg though. Thanks!
I wonder if I could use gluten free flour for this.
let me know if you do!! I think it will work out fine!
I need to buy some ramekins! Looks delish!
would this be delicious enough to serve as a dessert? I don’t usually have the amount of time it takes to make this for breakfast…
I could eat it as a dessert for sure. 🙂
OOOOO – another fabulous recipe I can’t wait to try! Thanks so much for all you share here…it is much appreciated. I’m here to spread a little sunshine – you have an award waiting for you at my blog. Check it out here…
http://thebetterbaker.blogspot.com/2012/06/sunshine-award.html