Chocolate Chip Pancakes-gluten free, nut free, vegan
The recipe Chocolate Chip Pancakes-gluten free, nut free, vegan can be made in around 45 minutes. Watching your figure? This gluten free and dairy free recipe has 190 calories, 2g of protein, and 11g of fat per serving. This recipe serves 12. For 46 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A few people really liked this side dish. This recipe is liked by 14 foodies and cooks. A mixture of sunflower oil, unsweetened coconut milk, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so amazing. Try Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), and Vegan Gluten Free Chocolate Chip Banana Pancakes for similar recipes.
Servings: 12
Ingredients:
3/4 cup sweet rice flour
3/4 cup sorghum flour
1/2 cup arrowroot (or tapioca starch)
1/4 cup teff flour
2 teaspoons aluminum free baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 tablespoons Xylitol
1/2 dark chocolate vegan chocolate chips (I like Enjoy chips)
1 cup coconut milk (vanilla), unsweetened
Juice of 1 lemon
4 tablespoons pear sauce or applesauce
1/4 cup sunflower oil
pinch of kosher salt
Earth Balance Soy Free Spread, for greasing the skillet
Equipment:
bowl
spatula
frying pan
measuring cup
Cooking instruction summary:
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.
Step by step:
1. 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.
2. In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips.
3. Measure the oil, then add pear sauce to the oil.
4. Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined.
5. Set aside for 10 minutes to let all the ingredients blend.
6. 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.
7. 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.
8. Serve hot or warm.
Nutrition Information:
covered percent of daily need
