Gluten Free Chocolate Pancakes

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Note: These pancakes itself are not very sweet, but you can dip it in some pure maple syrup and it’s just as sweet as anything. If you need the pancakes sweeter, feel free to add some of your preferred sweetener like coconut sugar or stevia.

Wow, how exciting it is to make chocolate pancakes?

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I think you can make a chocolate version of just about any dessert, which is like, SO EXCITING cos I love the taste of chocolate. Though, the only downside is, the amount of cacao/cocoa powder does bitter things up, which means it’s less likely to taste the sweetness. But, pure maple syrup is great and I really recommend it.

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You can put fruits and stuff on it, or even whipped coconut cream from full fat coconut milk. I totally would’ve used some strawberries and blueberries but unfortunately I just didn’t have any of that stuff with me today, so sadly couldn’t really add those stuff. But I’m so happy those pancakes didn’t turn out like… breaking!

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I cooked those pancakes one at a time, which I found to be easier.

Oh, it’s very important that you don’t replace the grape juice with other stuff, unless it’s another pure juice that’s just as sweet. I use that to enhance sweetness without adding any extra sugar.

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So I am curious, do you ever eat breakfast foods at dinner and vice versa? Like some foods are just so “breakfast foods”, eg pancakes, cereal, etc… That if you say you had pancakes for dinner, people probably would look at you. I tend to love eating foods at any time of day, even midnight snakes, haha!

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Gluten Free Chocolate Pancakes

3/4 cup unsweetened almond/coconut milk
2/3 cup buckwheat flour
1/3 cup brown rice flour
1/4 cup & 1 tablespoon white/concord grape juice
1/4 cup unsweetened applesauce
2 tablespoons cacao powder
2 tablespoons dark cocoa powder (eg Hershey’s special dark)
2 tablespoons arrowroot
1 tablespoon potato starch
1 tablespoon golden flaxseed meal
1 tablespoon extra light olive oil
1 tablespoon pure maple syrup
2 teaspoons vegan chocolate chips (eg Enjoy Life, Sunspire)
1 teaspoon pure vanilla extract
1 1/4 teaspoons baking powder
A few sprinkles Himalayan/sea salt

Serve
Pure maple syrup
1 teaspoon vegan chocolate chips (eg Enjoy Life, Sunspire)
1/2 teaspoon Cacao nibs

Add all the ingredients for the pancakes in a large bowl. Stir very well until the mixture is smooth and not lumpy at all.

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Keep a lid closed on the bowl when you’re not using the batter at all times so the water doesn’t escape.

Heat a frying pan sprayed with non-stick cooking oil on medium high (5-6) and give it 3-5 minutes to warm up. Then, drizzle a small amount of pancake batter on the frying pan. It should come together as somewhat of a circle or oval. Don’t overdo the batter, otherwise the shape will be crazy.

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Let it cook for 2-3 minutes on one side, you should see little small amounts of bubbles. Use a flat spatula to tug a little on the bottom. It’s ready to be flipped once you can get the pancake onto the spatula without it breaking. Flip over, and let it cook for a further 2 minutes or so.

Repeat until all the pancake batter is used up. Be sure to spray the pan with nonstick oil every time you’re making a new pancake.

Place the pancakes in a stack, then add the desired topping. Be aware the pancakes themselves aren’t really sweet, so you’ll need maple syrup to sweeten it up. Add other desired toppings and serve.

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Gluten Free Chocolate Pancakes
Serves: 2
 

Ingredients
  • ¾ cup unsweetened almond/coconut milk
  • ⅔ cup buckwheat flour
  • ⅓ cup brown rice flour
  • ¼ cup & 1 tablespoon white/concord grape juice
  • ¼ cup unsweetened applesauce
  • 2 tablespoons cacao powder
  • 2 tablespoons dark cocoa powder (eg Hershey’s special dark)
  • 2 tablespoons arrowroot
  • 1 tablespoon potato starch
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon extra light olive oil
  • 1 tablespoon pure maple syrup
  • 2 teaspoons vegan chocolate chips (eg Enjoy Life, Sunspire)
  • 1 teaspoon pure vanilla extract
  • 1¼ teaspoons baking powder
  • A few sprinkles Himalayan/sea salt
Serve
  • Pure maple syrup
  • 1 teaspoon vegan chocolate chips (eg Enjoy Life, Sunspire)
  • ½ teaspoon Cacao nibs

Instructions
  1. Add all the ingredients for the pancakes in a large bowl. Stir very well until the mixture is smooth and not lumpy at all.
  2. Keep a lid closed on the bowl when you’re not using the batter at all times so the water doesn’t escape.
  3. Heat a frying pan sprayed with non-stick cooking oil on medium high (5-6) and give it 3-5 minutes to warm up. Then, drizzle a small amount of pancake batter on the frying pan. It should come together as somewhat of a circle or oval. Don’t overdo the batter, otherwise the shape will be crazy.
  4. Let it cook for 2-3 minutes on one side, you should see little small amounts of bubbles. Use a flat spatula to tug a little on the bottom. It’s ready to be flipped once you can get the pancake onto the spatula without it breaking. Flip over, and let it cook for a further 2 minutes or so.
  5. Repeat until all the pancake batter is used up. Be sure to spray the pan with nonstick oil every time you’re making a new pancake.
  6. Place the pancakes in a stack, then add the desired topping. Be aware the pancakes themselves aren’t really sweet, so you’ll need maple syrup to sweeten it up. Add other desired toppings and serve.


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4 comments

    • Susanna

      OMG THANKS!!! :D :D:D Haha yes, chocolate and pancakes just seem to go so well together, doesn’t it! I would pretty much want to make a chocolate version of any breakfast foods or desserts :D :D

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