Dirty Blondie Pancake Stack – Low Carb and Gluten Free (Guest Post by RuledMe)

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I’ve got a special treat for you today Peeps! Craig from the popular keto website Ruled Me is guest posting for us today with his fantastic Dirty Blondie Pancake stack!  Just take a moment to look at these beauties! THEY’RE SO FLUFFY!!!!!

Keto Pancake Recipe

 
 
Maple Pecan and Chocolate Brownie Batter pancakes combined into one beautiful tower of deliciousness???? This is pancake decadence at it’s finest! AND it’s low carb and gluten free? This guy is my hero!

Craig is super modest, but you should definitely check out his awesome site Ruled Me. Not only is it chock full of some delicious keto-friendly low carb recipes, it’s also got all sorts of other resources and sciencey (I don’t care if it’s not a word, I’m using it!) stuff like a keto macro calculator, articles on the science behind keto, and even success stories to help keep you motivated!

You can subscribe to the Ruled Me RSS so you never miss a post, and also stalk them over on Facebook and Twitter where they share recipes and tips on how to “rule” the keto diet. In addition, Craig has been busy getting his cookbook published, which you can check out here!

And now, without further ado, I’ll let Craig get on with telling you more about himself, and how to make his amazing pancakes!!!!

Normally I’d be pretty bummed that it’s National Pancake Day, but I’m clapping for joy with these babies that popped out of my kitchen! Not only are they super tasty, they’re also cakey.

Sorry Mellissa! While I do love your Cream Cheese Pancakes, they just aren’t cakey enough for me. I want my fork to wrestle with the pancakes when I slide them through those decadently fluffy disks of happiness, and I think I got it! (that’s OK Craig, these look so good that I AIN’T EVEN MAD that you’re dissing my pancakes!! ha ha!)

I set out to experiment with some proper pancake batters – hugely failing at first (go figure), but getting better and better with each try. Coconut flour ended up turning too dry for me, so I whipped out the almond flour, made a massive mess of my kitchen, and came out with these!

Keto Pancake Recipe Instructions

The two types of pancakes play extremely well with each other. The maple pecan come together to form a quite sweet, and super delicious base that gets cut straight through by one of our favorite things: chocolate. Oh boy! This brownie batter chocolate chunk pancake is so sinfully delicious on its own that pairing it with the maple pecan only makes you think “How is this low carb?”

The earthy and well known chocolate is not as sweet as the maple pecan, which makes them a perfect pairing. I’ve never been a huge fan of overly sweet things, and now that I’ve been doing low carb for 5 years – I’d say that’s even more so. It’s crazy how sensitive you get to sweetness after not having sugar for so long – I’m sure you’ll all agree.

By now you’re probably asking who the heck is this guy? Well, hi there! I’m Craig, I’m 22, and I’m a pretty run-of-the-mill computer nerd. I’ve been doing low carb for 5 years – truthfully yo-yoing with my weight for a long time. I first lost 100 pounds on low carb, but after I stopped being serious about it (AKA overeating and binge eating) I gained all of the weight back. Sad days for me, but something good happened; I ended up going to work on a cruise ship!

It was awesome, but the miserable food they serve you there, especially while keeping low carb, reinvigorated my love for all things cooking. Once I came home, I set out to cook great recipes that I actually enjoyed. Since then, I’ve lost the weight again and love sharing them with everyone! I’d be super thankful and love it if you could check out my blog over at Ruled Me.

While my photography doesn’t stand close to Mellissa’s, I try my best. Seriously, I don’t know how this woman gets such PERFECT pictures each and every time! It boggles my mind to see her pictures and imagine me trying to shoot the same ones. All I know is, I’m psyched to have ditched my cellphone and actually picked up a real camera for the first time in my life!  (I think Craig did more than OK with these pictures, don’t you?!?!?!?)

Keto Pancake Recipe

 
 
The maple syrup in this recipe is homemade also, using erythritol. You can find the recipe for the Maple Syrup over on my blog. What I suggest you do, though, if you want more natural maple syrup is 2 things. Cook it all in a pan (on the stove), browning the butter first, and powdering your erythritol. These give that classic brown, rich, and delicious looking sauce that we all miss and love so much!

I just want to give a huge thanks to Mellissa for letting me post over here – she’s an inspiration, super awesome, and…those pictures make me jealous! Thanks so much for reading everyone! Have a great Pancake Day, and make sure you enjoy these babies too!

You’re welcome Craig, I’m so happy to have a chance to introduce you to all of my Peeps over here at IBIH! Now I’ve got to go make these pancakes ASAP!!!!  Thanks again for guest posting!!!

Dirty Blonde Pancake Stack – Low Carb and Gluten Free (Guest Post by RuledMe)

Yield: 5 servings

Serving Size: 2 pancakes

A delicious and filling way to start off the morning right. Combines both Maple Pecan Pancakes and Brownie Batter Chocolate Chunk pancakes for a decadent and fluffy breakfast!

Ingredients

    Base:
  • 1 1/2 Cup Honeyville Almond Flour
  • 3 Large Eggs
  • 3 Tbsp. Coconut Milk
  • 3 Tbsp. Maple Syrup
  • 1 tsp. Vanilla
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Apple Cider Vinegar
  • 1/4 tsp. Salt
  • 10 Drops Stevia
  • Brownie Batter Chocolate Chunk:
  • 2 Tbsp. Cocoa Powder
  • 2 Bars Chocoperfection (Or 20g Dark Chocolate)
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Coconut Milk
  • Maple Pecan:
  • 3 Tbsp. Chopped Pecans
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Coconut Milk
  • 1/2 tsp. Maple Extract
  • Frying:
  • 2 tbsp. Cocout Oil
  • Cast Iron Skillet

Instructions

  • 1. In one bowl, combine all dry base ingredients. In a separate bowl, combine all wet base ingredients.
  • 2. Slowly add wet ingredients to dry ingredients while mixing. Mix well until everything is combined.
  • 3. In a food processor, roughly chop 1/4 Cup of Pecans.
  • 4. Roughly chop chocolate squares into small chunks.
  • 5. Separate batter into 2 separate containers.
  • 6. In one container, add chopped pecans, 1 tbsp. maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. maple extract. Mix well until combined.
  • 7. In the other container, add 2 tbsp. cocoa powder, chopped chocolate, 1 tbsp. maple syrup, and 1 tbsp. coconut milk. Mix well until combined.
  • 8. Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease skillet.
  • 9. Pour batter into pan, forming dollar size pancakes.
  • 10. Flip the pancakes once bubbles form on the top and edges have formed.
  • 11. Cook on the other side until brown. It should puff up slightly as it cooks.
  • 12. Keep to the side, and do the same with the other set of batter.
  • 13. Stack pancakes with 1 of each style of pancake.

Notes

Each Serving is 393 Calories, 38g Fats, 5.2g Net Carbs, and 11.2g Protein.

Craig also included this handy macro chart, which he does for all of his recipes over on Ruled Me, so you can figure out where your carbs are coming from if you want to make substitutions!

Dirty Blondie Pancakes Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 1/2 Cup Almond Flour 960 84 36 18 18 36
3 Large Eggs 210 18 1.8 0 1.8 18
5 Tbsp. Coconut Milk 15 1 1 0 1 0
5 Tbsp. Sugar Free Maple Syrup 61 6.9 0.3 0.3 0 0
3 Tbsp. Chopped Pecans 141 15 3 2 1 2
2 Tbsp. Cocoa Powder 20 1 6 4 2 0
2 Bars Chocoperfection 78 8 8 6 2 0
1 tsp. Vanilla 4 0 0 0 0 0
1/2 tsp. Baking Soda 0 0 0 0 0 0
1/2 tsp. Apple Cider Vinegar 0 0 0 0 0 0
4 Tbsp. Coconut Oil 480 56 0 0 0 0
Totals 1969 189.9 56.1 30.3 25.8 56
Per 1 of Each (5 Servings): 393.8 38.0 11.2 6.1 5.2 11.2

DirtyBlondePancakes1

 
 






  1. Alexia
    Alexia03-04-2014

    These look so yummy! They are on my never-ending list of recipes to try! You both rock! Thank you for all you do!

    ~Alexia

    • Craig @ ruled me
      Craig @ ruled me03-04-2014

      Alexia – Thanks so much! I know exactly how you feel when you say never-ending list of recipes to try. I always get inspired by SO many recipes online and then I look in the pantry, look down, and cry a little inside :( I normally cook with exactly what I have in my pantry, but I am going to expand soon – try to get creative, and bring out some recipes that might be a bit strange (but hopefully delicious)!

  2. Eric
    Eric03-04-2014

    Grok On! These sound killer. Quick question, though: Is your coconut milk from a carton (in which case, would almond milk work?), or is it from a can? Thanks, and I look forward to mining more recipes from your site.

    • Craig @ ruled me
      Craig @ ruled me03-04-2014

      Eric, this was the “So Delicious” brand of coconut milk, unsweetened (in the green carton). Though you could easily use the one from a can. Just try to mix together the fats/liquid in the can (or shake it prior) and use it :)

      I look forward to seeing you around there also!

  3. Brooke
    Brooke03-04-2014

    OMG! Ok next week this is so breakfast! I keep thinking that I’m going to try a fat fast but you keep posting these recipes I just can’t ignore !!!!

  4. Rachel
    Rachel03-05-2014

    Ah pancakes. I suck so much at making pancakes. I will have to make the batter and then get picky boyfriend to do the cooking. These look delicious.

    • Craig @ ruled me
      Craig @ ruled me03-05-2014

      Rachel, I used to be the same way. If you notice in the pictures I am using a measuring jug on the maple pecan ones. I used this because it has a small lip on the end that I can use to pour. What I did was pour some of the batter out into the pan, then used a spoon to make sure it was rounded. Once finished, I cleaning it out and poured the chocolate brownie batter into the same measuring jug to do the same. It really helps!

      • Rachel
        Rachel03-05-2014

        Measuring would definitely help! Now i need to learn Patience so i dont flip The pancakes too soon

        • Craig @ ruled me
          Craig @ ruled me03-05-2014

          See, now THAT’s the hard part! Normally what I do is wait past the bubbles on the top, I wait for the sides to firm up. Once you can slide your spatula under them, lift them up a little and take a peek at the bottom. You want a golden brown color – so if it’s not there yet, wait for it :)

          The temperature of the stove also matters quite a bit, as if it’s too hot, the outside burns. Practice makes perfect!

          • Rachel
            Rachel03-05-2014

            Thanks for the quick replies. I definitely need more practice! Would heavy cream be an acceptable substitute for coconut milk? Coconut milk is hard to find where I live.

          • Craig @ ruled me
            Craig @ ruled me03-05-2014

            Rachel, you could go with some almond milk if you want – if you can’t get that then heavy cream with a bit of water would do the trick!

          • Rachel
            Rachel03-10-2014

            Made these Saturday. Flavors: excellent. Texture: crumbly- i think because I used Bob’s Red Mill almond flour instead of Honeyville. I was more patient and didn’t end up with any ugly pancakes, but I made some of them too big so the middles were a little undercooked. Overall they were delicious. Picky boyfriend said “hey these are pretty good”. That is high praise coming from him. I will definitely make again…after I buy some Honeyville almond flour.

        • Craig @ ruled me
          Craig @ ruled me03-10-2014

          Awesome Rachel, sorry they turned out crumbly – my guess is the same as yours. I use Honeyville for almost everything I bake or cook. People say there’s no difference, but I always disagree as I’ve tried about 6 brands of almond flours now (and always go back to Honeyville) :)

          • Rachel
            Rachel03-10-2014

            Bob’s works for Melissa’s meatball recipes, but not for this. Maybe if I felt like sifting it.

          • Craig @ ruled me
            Craig @ ruled me03-10-2014

            I could see it working quite well for meatballs as it’s used for a binder in that case. In this you’re using it for more than a binder, but as substance. I think that would be why :) I have trader joe’s almond flour I use in meatloafs and whenever I use flax, but that’s really it. If I am baking with just almond (or coconut and almond) then I will use Honeyville because the end product has a better texture to me. Hope that helps!

  5. Wendy
    Wendy03-05-2014

    I was sad when I realized that yesterday was national pancake day and it would throw me completely off track to go to IHOP and indulge. Then I saw this post and jumped for joy. Went home, made them (with what I had on hand–no pecans, hazelnuts) and almost died of happiness. Not only were these delicious, but they were the most filling pancakes I have ever had. I ate dinner at 6pm and was full the rest of the night. Thank you so much for your recipe. I can see these becoming a regular breakfast OR dinner in our home. Can’t wait to check out your site. If the rest of your recipes are half as good as this. . . . . . .

    • Craig @ ruled me
      Craig @ ruled me03-05-2014

      Wendy, pancakes for dinner? That sounds like something I’d do! Super happy you liked the recipe, and excited for you to check out my site (I don’t think you’ll be disappointed). Though the photos aren’t as good as this one, the recipes are definitely just as good :)

      I’ll see you around my parts too!

  6. Merja
    Merja03-05-2014

    Oh wau!! This I definitely must try!!Looks like we are having a Pancake celebration this weekend!! Nomnomnomnom…..

    • Craig @ ruled me
      Craig @ ruled me03-05-2014

      Merja – and you didn’t even invite me!? I’ll make my faux buckwheat pancakes and we’ll have a party! :P

      • Merja
        Merja03-05-2014

        Come on down!! The more the merrier!! :)

        • Craig @ ruled me
          Craig @ ruled me03-05-2014

          Heck yeah! Now I just need to book my flight…hmmm

          • Merja
            Merja03-05-2014

            Let me know when your plane lands and one of us come get you! Happy flying in pancake heaven!!

          • Craig @ ruled me
            Craig @ ruled me03-05-2014

            Haha will do Merja!

  7. Kevin | keviniscooking
    Kevin | keviniscooking03-06-2014

    Wow! These look amazing. A beautiful, sticky lovely mess of a breakfast. Yes please.

    • Craig @ ruled me
      Craig @ ruled me03-06-2014

      Thanks Kevin – give them a try sometime and let me know what you think!

  8. Carolyn
    Carolyn03-06-2014

    I’m confused about the instructions. Why do you add 1T Maple Syrup and 1T Coconut Milk to EACH of the 2 separate batters after dividing? It seems simpler to add them to the base with the 3T already there, in which case you could use a generous 1/4 cup. (I find that much easier to measure.)

    I made your SF Maple syrup today, btw. I was quite pleased with it. It was much better than my first attempt (with a different recipe.) Thanks. I enjoyed rummaging around on your site. I saw some things I want to try.

    Also, a tip for anyone interested, I tossed the pecans in the skillet for half a minute to toast before pouring the batter on top of them, instead of mixing them into the batter. Delicious.

    • Craig @ ruled me
      Craig @ ruled me03-06-2014

      Carolyn, yes you could actually measure out the 1/4 cup between the batters. Though I kind use my judgement with this as sometimes you may need to add a little bit more when you separate the batters (as sometimes one is thicker than the other or vice versa). I guess I just like to make things more complicated than they are :P

      Glad to hear you tried the syrup and enjoyed it! I really love to make it in a pan now, I need to update that recipe with both versions, as the browned butter in a pan works wonders to the flavor too. Happy to hear you enjoy rummaging the site too!

      The pecans in the skillet is a great idea, I did toast the ones I garnished with, but I don’t normally toast the nuts I put inside of things unless they are the complete star of the dish. Thanks for the awesome feedback – happy to hear you liked them :D

  9. Mellissa Sevigny
    Mellissa Sevigny03-06-2014

    FYI Craig, I submitted the photo I cropped for you to both Foodgawker and Tastespotting and they BOTH accepted them! Congrats! :)

    • Craig @ ruled me
      Craig @ ruled me03-06-2014

      Awesome Mellissa! Now I just need to get my other photos looking as good as this and hopefully they’ll accept the others too :P

  10. Kelley
    Kelley03-08-2014

    Hey, looks delish :) One question… are you using your homemade maple syrup in the pancakes as well as on top? I made the syrup (who doesn’t LOVE maple syrup!?!) and I really liked it. I actually put in a drop of butter extract to richen up the flavor a little so I’m excited to try making it in a pan and browning the butter! Genious :)

    • Craig @ ruled me
      Craig @ ruled me03-09-2014

      Kelley,

      Yes I use the homemade maple syrup in the pictures. If you brown the butter and use powdered erythritol (but who got the time to do that just for maple syrup?) in a pan, it comes out much better looking. Personally, I’ll spend the time to make it for the pictures, but if I were just doing it for myself, it’s the microwave :P

      Glad you enjoyed it though!

  11. Stefania
    Stefania06-28-2014

    OMG! I have been in the hunt for a good pancake recipe for yonks and have tried just about every single one on the internet but this has to be THE best recipe ever!!! They are so delicious! Once again, thanks Craig!! You have no idea how much you’ve helped me stick to this diet, and now my husband has joined me (after seeing all the yummy food I eat) and has lost 4 kilos already!

    • Craig @ ruled me
      Craig @ ruled me07-05-2014

      Super glad to hear Stefania! It’s always better, easier, and more rewarding when you have another person to do this with – I wish you guys the best of luck in your journey :)

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