The best low calorie chocolate chip pancakes

Chocolate chip pancakes are a well loved breakfast dish. These low calorie chocolate chip pancakes are fluffy, soft and filled with delicious chocolate chips! You can have these low calorie chocolate chip pancakes ready in as little as 10 minutes with just 7 ingredients and one bowl!

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Chocolate chip pancakes are a breakfast classic! Who says you have to miss out on them to lose weight? These low calorie chocolate chip pancakes are super soft, fluffy and filled with chocolaty goodness with every bite! Plus, this entire stack of chocolate chip pancakes contains just 289 calories!

I always have a hard time choosing between these low calorie chocolate chip pancakes or these low calorie blueberry pancakes! They’re both super easy to make but I find these low calorie chocolate chip pancakes just have that classic nostalgic breakfast feel to them.

These low calorie chocolate chip pancakes are just as satisfying as regular chocolate chip pancakes but for a fraction of the calories! You need just 7 ingredients and a few minutes to whip up your own delicious stack! This recipe is super easy too.

These pancakes are probably one of my favorite low calorie breakfast recipes. They are such a classic and simple recipe. This recipe makes one serving but can easily be multiplied to make as many servings as you need.

Low calorie chocolate chip pancakes

Being in a calorie deficit doesn’t have to mean missing out on delicious classics. These low calorie chocolate chip pancakes are proof of that! This recipe yields a generous serving of chocolate chip pancakes at just 289 calories for the entire stack!

Why you’ll love this recipe:

• Super simple recipe with just 7 ingredients!
• Comes together in one bowl.
• Delicious chocolate chip pancakes ready in just 10 minutes!
• This recipe can easily be made gluten-free and vegan.
• This recipe is free of added sugars and is naturally sweetened.
• The BEST low calorie chocolate chip pancakes ever!

Ingredients

Exact ingredient quantities can be found at the bottom of this page.

To make these low calorie chocolate chip pancakes you will need:

• All-purpose flour – This recipe calls for good ol’ all-purpose flour. To make this recipe gluten-free, use gluten-free flour or oat flour.
• Stevia or granulated sweetener – Any granulated sweetener will work for this recipe. Stevia is my personal favorite and is the closest in taste to sugar.
• Ground cinnamon – I like to add a dash of ground cinnamon to my pancakes but this is completely optional.
• Baking powder – The baking powder will help these pancakes rise and a give them a super fluffy texture.
• Egg – This recipe requires just 1 small egg. The egg adds structure and helps get the super soft and fluffy texture we love.
• Vanilla extract – No pancake recipe is complete without a dash of vanilla!
• Unsweetened almond milk – You can use any milk you would like but unsweetened almond milk has the least amount of calories.
• Sugar-free chocolate chips – Sugar-free chocolate chips keep the calories super low whilst still adding that delicious chocolate flavor. You can use any variation of chocolate chips for this recipe but the calories may differ.

How to make low calorie chocolate chip pancakes

1. Sift and whisk together the dry ingredients.
2. Fold in the wet ingredients and chocolate chips mix until smooth and fully combined.
3. I recommend using a non-stick pan so you don’t need to use any oil/butter for the pan. Pour 1/4 cup scoop of batter onto a hot, non-stick pan and cook until bubbles form on the surface then flip over. Cook the other side for an additional 1-2 minutes. Repeat this until all of the batter is used up.
4. Serve with a little honey or syrup and enjoy!

Top tips

Don’t over mix the batter – Use a whisk to combine the ingredients and to avoid big lumps. Be careful not to over mix the batter as this will lead to dry rubbery pancakes. Instead, sift the dry ingredients and combine them before adding in the wet ingredients.

Let the batter rest – If you have the time, I recommend letting the pancake batter rest for 15-30 minutes before cooking. This makes for lighter and fluffier pancakes as the flour has time to absorb the liquid!

Use a non-stick pan – I love using a non-stick pan to cook these pancakes. You don’t need any oil or butter to lubricate the pan! The pancakes also don’t stick to the pan 🙂

Storage

These pancakes are best served the day they are made but if you want to meal prep them, you can store them in an airtight container in the refrigerator for up to 5 days. Warm them up in the microwave when you’re ready to eat them!