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!
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
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 – Cooked Side Up
Semi-Sweet Chocolate Chip Pancakes
Semi-Sweet Chocolate Chip Pancakes – Served with Syrup
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.
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.
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