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.
![I was just informed by my publisher that in an effort to adjust to the unique challenges facing so many, they have made the decision to move the release of my cookbook Eat Well, Be Well to October 06. I am so thankful for all of you who have preordered the book and please accept my apologies for the delay. It will continue to be available for preorder for those who would like to reserve a copy.
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As a small token of my appreciation for all of your patience and support I am going to release one of the brand new recipes from the cookbook. Which section should I take it from? Breakfast, Breads, Salads, Snacks, Appetizers, Mains, or Desserts? Let me know your vote below. π½β
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I hope that all of you are doing well both mentally and physically!Β πππ](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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