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February 8, 2018 By Jana Leave a Comment

Semi-Sweet Chocolate Chip Pancakes (Gluten-free, Plant-based, Oil-free)

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Semi-Sweet Chocolate Chip Pancakes

Semi-Sweet Chocolate Chip Pancakes combine the pillowy, light chew of traditional pancakes with cocoa and warm melted chocolate. But don’t let that awesome decadence scare you away. They are gluten-free, vegan, refined sugar-free and oil free! And they even have a nice helping of plant-based protein. Breakfast dreams do come true!

Semi-Sweet Chocolate Chip Pancakes

Gluten-Free Vegan Pancakes

I have frequently found myself missing the days of firing up the griddle and placing a heaping stack of golden goodness on my plate. There is something about watching that maple syrup slowly envelop each and every pancake.

I knew that transforming a recipe that always contains milk, eggs and regular flour would be no easy task. But I have been working on this recipe for quite some time. I wanted to achieve the perfect ratio of gluten-free flours that would mimic the traditional texture of pancakes, while adding in almond flour to bring a healthy dose of plant-based protein and fiber. Success at last!

 

Semi-Sweet Chocolate Chip Pancakes - When to Flip

Semi-Sweet Chocolate Chip Pancakes – When to Flip

Oil-Free Pancakes

After finally conquering the flour conundrum, I decided to elevate these pancakes to the next level of nutritiousness. As always, my goal when developing a recipe is to make it as healthy and nutritious as possible without sacrificing the taste or texture.

So I could not rest until I had at least attempted to remove the oil too. In some cases, removing the oil from a recipe will compromise the quality of the dish. Sometimes so much that I put it back in (using a healthier oil and the minimum amount necessary).

That was not the case with this recipe. I removed the oil, using applesauce instead. These babies sang!

Semi-Sweet Chocolate Chip Pancakes - Flipping

Semi-Sweet Chocolate Chip Pancakes – Flipping

 

Semi-Sweet Chocolate Chip Pancakes - Cooked Side Up

Semi-Sweet Chocolate Chip Pancakes – Cooked Side Up

 

Semi-Sweet Chocolate Chip Pancakes

Semi-Sweet Chocolate Chip Pancakes

 

Semi-Sweet Chocolate Chip Pancakes - Served with Syrup

Semi-Sweet Chocolate Chip Pancakes – Served with Syrup

 

Semi-Sweet Chocolate Chip Pancakes

Semi-Sweet Chocolate Chip Pancakes

Semi-Sweet Chocolate Chip Pancakes

I am so happy to be able to share this recipe with you. Completing this has transformed my breakfast experience because . . . well . . . pancakes. And I hope it elevates yours too.

I love the flexibility of refrigerating or freezing these fellas for a quick reheat in a breakfast pinch.

If you’re looking for other healthy breakfast ideas, check out my Apple Pie Quinoa Breakfast Bowl, Morning Glory Protein Bars, or Alpha Omega Granola.

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Semi Sweet Chocolate Chip Pancakes (Gluten-free, Plant-based, Oil-free)

Prep Time: 10 minutes

Cook Time: 10 minutes

Category: breakfast

Author: Nutritionicity

Servings: 8 to 9 pancakes

Semi-Sweet Chocolate Chip Pancakes

Semi-Sweet Chocolate Chip Pancakes combine the pillowy light chew of traditional pancakes with cocoa and warm melted chocolate. But don't let that awesome decadence scare you away. They are gluten-free, vegan, refined sugar-free and oil free!

Ingredients

  • Wet
  • 1 1/4 cup unsweetened plant-based milk (I use cashew)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • Dry
  • 3/4 cup almond flour
  • 1/2 cup white rice flour
  • 1/2 cup tapioca flour (tapioca starch is the same)
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup mini vegan chocolate chips
  • 3 tablespoons coconut palm sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon finely ground sea salt (rounded)

Instructions

  • 1) In a small mixing bowl, stir together plant-based milk and apple cider vinegar. Set aside.
  • 2) In a medium mixing bowl, combine almond flour, white rice flour, tapioca flour, cocoa powder, chocolate chips, coconut palm sugar, baking powder and salt.
  • 3) Mix applesauce and vanilla with milk mixture.
  • 4) Add wet ingredients to dry and stir or whisk together. Set aside and allow batter to thicken while preheating griddle or pan.
  • 5) Heat a nonstick griddle or pan (I use a griddle) over medium heat. Pan ready when a couple droplets of water bounce when dripped on pan. Use a 1/4 cup measuring cup to pour batter on griddle. Gently spread (using measuring cup) batter into a circle about 1/4 inch thick. Allow to cook until edge becomes dull. Interior of pancake is still moist (see picture in post) about 3 to 4 minutes. There will NOT be many bubbles as there are in traditional pancakes. Flip pancake and cook about 2 additional minutes. Serving suggestions include maple syrup or nut butters.
  • Storage
  • Leftover pancakes can be kept in an airtight container for a couple of days or frozen and reheated in a toaster or toaster oven.

Notes

Storage Pancakes can be kept in an airtight container for a couple of days or frozen and reheated in a toaster or toaster oven.

6.3.1
https://nutritionicity.com/recipes/semi-sweet-chocolate-chip-pancakes/
Copyright 2019 Nutritionicity

Semi-sweet Chocolate Chip Pancakes

 

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Filed Under: Breakfast, Recipes Tagged With: Almond flour, breakfast, Chocolate, chocolate chip, dairy free, easy, Gluten Free, lactose free, low fat, oil free, pancakes, plant based, plant protein, refinedsugarfree, soy free, vegan, vegetarian

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Hi, I'm Jana! Recipe developer, food photographer/stylist, wine enthusiast and healthy foodie. I create recipes that are 100% plant-based/vegan, gluten-free and refined sugar-free, bursting with nutrients and, of course, delicious! Check out my About page to see where my recipes have been featured! Cookbook hitting shelves October 2020!

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