9 Jun


Ummm did someone say German Chocolate Cake pancakes and healthy? Yup I sure did! You don’t have to give up any flavor to enjoy this yummy treat, and you certainly don’t have to give up your waistline do enjoy my skinified version either!


I actually made these for breakfast yesterday so I apologize for the late post; I had a lot of errands to run and I fell behind, but before I go on rambling about my busy day, let me explain why these pancakes are just as delicious and good for you:

– They have fewer calories than the regular German chocolate cake, but only if you don’t eat the whole stack presented in the photo! Sorry, presentation comes first 😉 but you will get a decent serving from 3 pancakes.

– The frosting contains unsweetened coconut shreds and the pancakes contain non fat plain Greek yogurt, which means its low in sugar and high in protein.

– Its gluten free, so this recipe works if you have intolerance to gluten. These can also be dairy free if you choose to omit the Greek yogurt.

– The white chocolate shavings are actually raw cocoa butter and the dark chocolate topping is dairy free (I used Enjoy Life chocolate chunks).

– They are yummy! You can’t go wrong with that 😉


These pancakes are perfect if you’re making breakfast for the whole family, but you can also make these for yourself and store the leftovers. They preserve for a week.

Recipe: Yields 8 Pancakes; Serves 3

Dry Ingredients:

1 cup brown rice flour
¼ cup raw/unsweetened cacao powder
1/3 cup coconut palm sugar
1 tsp. gluten/aluminum free baking powder
¼ tsp sea salt

Wet Ingredients:

1 ¼ cup unsweetened almond milk
2 organic cage free eggs
3 tbsp. organic virgin coconut oil
1 tbsp. organic pure vanilla extract
¼ cup non fat plain Greek yogurt


½ cup unsweetened coconut shreds
1/3 cup pecans
¼ cup organic orange blossom honey
¼ cup water (less or more depending on how sticky or loose you want it)

Mix all wet and dry ingredients in separate bowls before bringing them together.

Place skillet over medium heat with 1 tbsp of coconut oil and pour palm size dollops into the pan. Flip when edges are brown, then repeat process for remaining pancakes.

When pancakes are ready, set aside and make your frosting. Place frosting ingredients in a food processor and pulse until you get a semi smooth texture, but you can also pulse until you get a very smooth texture if that’s what you’d prefer.

Stack your pancakes and serve. This serves about 3 people.


  1. bodybyshai June 10, 2014 at 4:41 am #

    Reblogged this on BodyByShai PT and commented:
    They look DELICIOUS! I love the gluten free options for my PT clients. Thanks a bunch x

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