Chocolate Chip Pancakes-gluten free, nut free, vegan
By: Jessica Glick
Published: Saturday, September 15, 2012 - 10:39am

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.