Chocolate Chip Pancakes-gluten free, nut free, vegan
Total Steps
7
Ingredients
16
Tools Needed
7
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Jessica' Gluten Dairy Free KitchenIngredients
- 3/4 cup sweet rice flour
- 3/4 cup sorghum flour
- 1/2 cup arrowroot
- 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 cup dark chocolate vegan chocolate chips
- 1 cup unsweetened vanilla coconut milk
- 1 lemon lemon juice
- 4 tablespoons pear sauce
- 1/4 cup sunflower oil
- pinch kosher salt
- Earth Balance Soy Free Spread
Instructions
Step 1
Pour the coconut milk and the juice of 1 lemon into a small bowl. Set aside for a few minutes to allow a citric reaction to mimic buttermilk.
Step 2
Sift all flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg into a large bowl. Then, add the chocolate chips.
Step 3
Measure the oil, then add the pear sauce (or applesauce) to it.
Step 4
Add the wet ingredients (coconut milk mixture, oil, and pear sauce mixture) to the dry ingredients in the large bowl. Using a rubber spatula, mix until just combined.
Step 5
Set the batter aside for 10 minutes to allow all ingredients to blend.
Step 6
When ready to cook, heat a large non-stick skillet over medium-high heat. Grease the skillet with Earth Balance spread, using just enough to form a nice coat. Keep additional spread nearby for regreasing as needed.
Step 7
Using a 1/4 cup measuring cup, scoop batter and drop into the hot pan. Cook for 1-2 minutes until small bubbles form on the surface, then flip the pancakes. Cook for another minute until done. Serve hot or warm.