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
0.75 cup
sorghum flour
0.75 cup
teff flour
0.25 cup
ground nutmeg
0.5 tsps
ground cinnamon
0.5 tsps
xylitol
4 Tbsps
vegan chocolate chips
0.5
unsweetened coconut milk
1 cup
lemon juice
1
unsweetened applesauce
4 Tbsps
sunflower oil
0.25 cup
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
Share recipe:
Eggplant and tomato sauce
45 min
897 Calories
6 serving
Balsamic & honey glazed salmon with lemony asparagus
60 min
301 Calories
2 serving
