Chocolate Chip Pancakes-gluten free, nut free, vegan

Ingredients

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

Preparation

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. Serve hot or warm.

 



About

These chocolate chip pancakes are such a treat anytime of the day! Gluten free, Nut free, Vegan.

Other Names:

Gluten free, Vegan, Nut free

Yield:

About 12 medium sized pancakes

Added:

September 15, 2012

Creator:

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