Paleo Chocolate Pancakes with Strawberry Sauce and Whipped Cream
Prep time
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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!
Recipe type: Breakfast
Serves: 2-4 servings
Paleo Chocolate Pancakes
Strawberry Sauce
  • 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
Whipped Cream
  • *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
Strawberry Sauce
  1. 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.
  2. 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.
  3. Thereafter, whisk in the vanilla extract.
  4. 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.
Paleo Chocolate Pancakes
  1. 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.
  2. Then, add all the wet ingredients in a medium mixing bowl, excluding the egg whites.
  3. 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. ;))
  4. Thereafter, pour the wet ingredients into the dry and stir together until just incorporated.
  5. Then, add the whipped egg whites and carefully fold (not stir) the egg whites into the batter until they are no longer visible.
  6. Pour a ¼ cup or ⅓ cup amount of chocolate batter goodness onto your preheated griddle/skillet.
  7. Once you see bubbles form on the tops of the pancakes and they pop, that’s your cue to flip! (3-4 minutes)
  8. Cook for an additional 3-4 minutes, or until desired doneness is reached!
Whipped Cream
  1. While the pancakes are cooking, it’s the perfect time to tackle the whipped cream!
  2. Scoop the fat out of the can of coconut milk and add it in a medium mixing bowl.
  3. Next, pour in 1-2 tablespoons maple syrup and ½ teaspoon pure vanilla extract.
  4. Mix it with a hand mixer until it’s smooth and creamy! Store in the fridge while the pancakes are finishing up if needed. :)
*Make sure you store the can of full-fat coconut milk in the refrigerator 24-48 hours in advance so it ensures the water and fat will separate.
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!
Recipe by Sabrina's Sinless Secrets at