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Chocolate Mountain Pancakes

Inspired by my twin sister who lives in the White Mountains of Arizona.
Course Breakfast
Cuisine American
Keyword Dairyfree, Glutenfree, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 pancakes
Author Kyle Bridwell


  • nonstick cooking pan



  • 2 eggs
  • 1 cup almond flour
  • 1 cup gluten free oat flour
  • 1 cup keto birch benders
  • 1 tsp baking powder
  • 1 cup water add more if the batter is too thick


  • 1 scoop vegan chocolate protein powder
  • 2 tbsp PB2 (powdered peanut butter
  • ¼ cup almond milk add more if frosting is too thick


  • sliced bananas optional
  • granola optional
  • maple syrup optional
  • blueberries optional



  • Whisk together eggs and water.
    2. Add in the almond flour, oat flour, keto birch benders mix, and baking powder to the egg mixture. Mix together until everything is smooth and a good pancake consistency. If batter is too thick add a little bit more water. If batter is too runny add little bit of keto birch bender flour.
    3. Spray a non stick pan with spray oil and turn the burner on to medium.
    4. Scoop 1/4 cup of the batter and spread evenly onto pan. Flip the pancake once you start seeing bubbles form or the pancakes begins to look more firm. Repeat until you used up all the batter. 
    5. Top with any kind of special toppings you like. (See frosting recipe below) Have fun and get creative with your toppings. It is the best part. 🙂
    6. ENJOY!!⁣


  • Mix together the frosting ingredients until everything is a perfect consistency. Spread on top of pancakes. :)