Not only are these thick, fluffy pancakes overflowing with chocolate flavor, but they’re also accompanied by a quick, easy, and tasty strawberry sauce and whipped cream topping! These Paleo Chocolate Pancakes with Strawberry Sauce and Whipped Cream are a dream come true, and will turn any Valentine’s Day breakfast into an extravagant, loving, and sinlessly delectable one! The sinful taste will have you doubting that they’re Paleo, gluten-free, dairy-free, refined sugar-free, oil-free, and clean-eating!
Valentine’s Day might just be my favorite holiday, that is, if people actually treated it like one. 😒 It seems like everyone only hypes up Christmas and all the other holidays are cast away into the shadows. If you ask me, anything involving love is worth celebrating! Love is the most positive and powerful emotion, so it deserves all the respect in the world. ❤️
On that note, they say food has love powers, so why not kick it up a notch with the sinless magic of these Paleo Chocolate Pancakes with Strawberry Sauce and Whipped Cream. 😍🤤🍫🍓🥞
Courtesy of Michael Estafo Photography!
These pancakes have sort of a love spell ability where you become hypnotized by the taste. You’ll feel a little naughty while you’re eating them, thinking you’re indulging in a stack of chocolate cake smothered with strawberry sauce and a dollop of whipped cream. 😈
It can get pretty sensational. 😍
How would you feel if your loved one(s) served you these Paleo Chocolate Pancakes with Strawberry Sauce and Whipped Cream in the morning? I think your love for them might just grow a little more. Or we can be honest and say it would skyrocket through the roof. 🤯🚀💕
The combination of chocolate and strawberries is quite the favorable one. I can say that it’s definitely one of my favorites! 😋
For my 20th birthday, my mom bought me a 24 pack of dark chocolate-covered strawberries with all the additional fun toppings and drizzles, along with a boxed package of long-stem red roses (my fave! 🌹As if you couldn’t tell. 😜) I was ecstatic! 😊 Of course, I shared my chocolate-covered strawberries with everyone—I don’t think it would’ve been fair to selfishly eat them one by one as they sulked in envy. 😆
Speaking of birthdays, today is my mom’s birthday!!! 🤗💃🏻💐🎊🎉🎈🎁🎂🎁🎈🎉🎊🍷💝 I’m currently up north visiting her—busy baking her some Paleo Triple Citrus Cupcakes with Coconut Citrus Frosting (her request for my next cupcake recipe 😋). Instead of making these pancakes for her, I decided to make her my famous Paleo waffles, with the addition of blueberries, since she’s never had them before (which you haven’t either, so maybe I’ll post those soon. 😌)! I’m also making her a slow-cooker sirloin tip pot roast with medley potatoes and veggies for dinner. To go along with her birthday cupcakes, I also made some Paleo krumkake cookies (I know—crazy!) and some Paleo maple walnut ice cream. These are some of her all-time favorite things to eat. 🙌🏼 I guess you could say I spoil the ones I love with food, something my mom has always done. 😘
If I should spoil anyone it’s my mom. She’s the most spectacular mother on the face of this Earth and it just wouldn’t be fair if she didn’t get treated like a queen. ☺️ She’s sacrificed so much for my brother and my happiness, all while radiating her infectiously joyous exterior. She’s everything and more I could ever ask for in a mother. ❤️ I’m so proud to be her daughter and want nothing but the best for her. So, today she’s getting extra treatment. 🤩🤗
Nevertheless, this Valentine’s Day season, I wanted to post some recipes that represented love along with some pretty bomb combos—like the Paleo and Vegan Dark Chocolate Caramel Cups I posted last week. 😏
I contemplated doing something else with chocolate and strawberries, but I couldn’t help myself with creating this fluffy, sweet, and chocolatey pancake recipe that’s guilt-free, completely sinless, and so delicious!
Breakfast just seems like an important Valentine’s Day meal as well as dinner. Even though Valentine’s Day is passing on Wednesday, it’s never too late to make a nice dinner especially after you see what I’m posting next Sunday. 😉
As for these Paleo Chocolate Pancakes with Strawberry Sauce and Whipped Cream … you can totally skip out on the strawberry sauce and whipped cream. They’re just as amazing without them. ☺️
But they do look pretty striking with the additions…
Especially when maple syrup comes into the mix!
Oh wow. 😳🤭 Now I’m craving some pancakes. 🤤
You too? Say no more! ✋🏼 Let’s make ‘em!
Let’s start by making the strawberry sauce!
In a small saucepan, over medium-high heat, add the sliced strawberries, water, maple syrup, and lemon juice. Once it starts to boil, turn the heat down to medium.
Whisk occasionally for about 10-15 minutes, until the strawberries have broken down. You can also mash them with the back of a wooden spoon to help.
Thereafter, whisk in the vanilla extract.
Remove from heat and let it cool down a bit. Once cooled, you can pulse it in a small food processor so it’s super smooth.
Now let’s get to the pancakes! Start by adding all your dry ingredients in a large mixing bowl and whisk them together.
Then, add all the wet ingredients in a medium mixing bowl, excluding the egg whites.
Add the egg whites in another medium bowl and beat them with a hand mixer until stiff peaks form. This step will ensure that the pancakes are extra fluffy, but you’re more than welcome to skip this step because they’ll still yield a lovely texture. However, I do recommend it. 😉
Pour the wet ingredients into the dry and stir together until just incorporated. 
Then, add the whipped egg whites.
Carefully fold (not stir) the egg whites into the batter until they are no longer visible.
Pour a ¼ cup or 1/3 cup amount of chocolate batter goodness onto your preheated griddle.
Once you see bubbles form on the tops of the pancakes and they pop, that’s your cue to flip! (3-4 minutes)
Cook for an additional 3-4 minutes, or until desired doneness is reached!
While the pancakes are cooking, it’s the perfect time to tackle the whipped cream!
Scoop the fat out of 1 can of full-fat coconut milk and add it in a medium mixing bowl.
Next, add in 1-2 tablespoons maple syrup and ½ teaspoon pure vanilla extract.
Mix it with a hand mixer until it’s smooth and creamy! Store in the fridge while the pancakes are finishing up if needed.
Now that your pancakes, strawberry sauce, and whipped cream are done you can spread a little grass-fed butter, nut/seed butter over your pancakes, spoon some strawberry sauce over the tops, and finished them off with some whipped cream. 😋 Maple syrup takes them to another level of euphoria! 😍
I hope everyone has a great, loving Valentine’s Day! Remember, you don’t need to have a significant other to celebrate! It’s also a time to cherish your family, friends, pets, and/or yourself! ❤️ I hope you get a chance to make these Paleo Chocolate Pancakes with Strawberry Sauce and Whipped Cream! If you do, don’t forget to take a picture 📸 and share them with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets. 😘See you next #sinlesssunday! #TripleS #becausesinlessisdelicious
P.S. I hope you have a perfect birthday, Mom!! ☺️ I love you beyond words!! ❤️💜💛🧡💙💗💚 You’re amazing!! 🤩😘🤗 Thank you SO much for all you do—always! 😊🌹🏆
- 1 cup blanched almond flour (112g)
- ⅓ cup raw cacao powder (32g)
- ¼ cup coconut flour (mine was 32g, but check your label because different brands can vary with weight)
- 2 tablespoons tapioca flour (15g)
- 1 cup unsweetened vanilla almond milk
- 2 large eggs, room temperature
- 1 ½ teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon organic apple cider vinegar
- ½ teaspoon cinnamon, preferably Ceylon (optional)
- 1 – 2 tablespoons pure maple syrup (optional)
- ⅛ teaspoon sea salt
- 1 cup strawberries, sliced (8 oz.) (about 8 large strawberries)
- 2 tablespoons maple syrup (can sub raw honey)
- ¼ cup + 2 tablespoons filtered water (can use more water if you want a thinner sauce)
- 1 teaspoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- *The fat (solidified top) of 1 full-fat can coconut cream (you can use the water for smoothies)
- 1 – 2 tablespoons pure maple syrup (can sub raw honey)
- ½ teaspoon pure vanilla extract
- Start by making the strawberry sauce. In a small saucepan, over medium-high heat, add the sliced strawberries, water, maple syrup, and lemon juice. Once it starts to boil, turn the heat down to medium.
- Whisk occasionally for about 10-15 minutes, until the strawberries have broken down. You can also mash them with the back of a wooden spoon to help.
- Thereafter, whisk in the vanilla extract.
- Remove from heat and let it cool down a bit. Once cooled, you can pulse it in a small food processor so it’s super smooth.
- Spray an electric griddle with non-stick spray and preheat it for pancakes according to your directions, or you can spray a large skillet with non-stick spray and preheat it to medium-high heat. Start by adding all your dry ingredients in a large mixing bowl and whisk them together.
- Then, add all the wet ingredients in a medium mixing bowl, excluding the egg whites.
- Add the egg whites in another medium bowl and beat them with a hand mixer until stiff peaks form. (This step will ensure that the pancakes are extra fluffy, but you’re more than welcome to skip this step because they’ll still yield a lovely texture. However, I do recommend it. ;))
- Thereafter, pour the wet ingredients into the dry and stir together until just incorporated.
- Then, add the whipped egg whites and carefully fold (not stir) the egg whites into the batter until they are no longer visible.
- Pour a ¼ cup or ⅓ cup amount of chocolate batter goodness onto your preheated griddle/skillet.
- Once you see bubbles form on the tops of the pancakes and they pop, that’s your cue to flip! (3-4 minutes)
- Cook for an additional 3-4 minutes, or until desired doneness is reached!
- While the pancakes are cooking, it’s the perfect time to tackle the whipped cream!
- Scoop the fat out of the can of coconut milk and add it in a medium mixing bowl.
- Next, pour in 1-2 tablespoons maple syrup and ½ teaspoon pure vanilla extract.
- Mix it with a hand mixer until it’s smooth and creamy! Store in the fridge while the pancakes are finishing up if needed. 🙂
You can freeze these pancakes by individually wrapping them in plastic wrap or separating them with wax paper or parchment paper and storing them in a freezer plastic bag or container.
You can reheat the frozen pancakes in the microwave in 20 second intervals or you can arrange them on a cookie sheet, cover it with foil to ensure they stay moist, and bake on 350°F for about 10 minutes. 🙂
Prep time includes all three recipes!
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