Chocolate chip pancakes gluten free nut free vegan
Gluten-free, nut-free, and vegan chocolate chip pancakes that serve 12. This recipe takes 45 minutes to make and is a great side dish. It is rich in vitamins and minerals and perfect for breakfast or brunch.
Ingredients
baking soda
120 g
sorghum flour
90 g
teff flour
30 g
ground nutmeg
0.5 tsps
ground cinnamon
0.5 tsps
xylitol
4 Tbsps
vegan chocolate chips
0.5
unsweetened coconut milk
240 ml
lemon juice
1
unsweetened applesauce
4 Tbsps
sunflower oil
54.5 ml
kosher salt
1 pinch
vegan margarine
12 servings
Method
- Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk.
- In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips.
- Measure the oil, then add pear sauce to the oil.
- Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined.
- Set aside for 10 minutes to let all the ingredients blend.
- When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along.
- With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done.
- Serve hot or warm.
Nutrition:
Carbs
24 g
Fat
18 g
Protein
2 g
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