Gluten-Free, Vegan Chocolate Pancakes Recipe

I am always on the lookout for creative “healthy” recipes. The truth is I find most “healthy” meals to taste awful. Cauliflower for dinner? No thank you.

However I do try to make a conscious effort to eat healthy and more importantly have healthy options for my two daughters Zoe and Mackenzie. I’d like to think I found the perfect balance between “most of what we eat is natural  (if that’s even possible now a days and shouldn’t all food be natural?) and “you only live once” have the ice cream and pizza because why not?

When I found this recipe for gluten-free, vegan chocolate pancakes from Organic Authority I was over the moon! No sugar and chocolate in one recipe!!

The girls and I gave it a shot last Sunday. What intrigued me the most about the recipe was using coconut flour and coconut sugar. I’ve never worked with either before and I am SO excited for the chance to replace wheat flour and sugar with a better recipients. I will warn that the price for both is on the higher end ($5ish per package) however I really do believe if you’re going to spend money on anything, nutritious food should be it.

Serves 4

  • ¾ cup coconut flour
  • ¼ cup coconut palm sugar
  • ¼ cup cocoa powder (or raw cacao powder)
  • 2-3 pinches sea salt
  • 1 teaspoon baking powder
  • 3 tablespoons chia seeds soaked in 1 cup water
  • ¼ cup unsweetened applesauce
  • 2 cups almond milk
  • 2 teaspoons vanilla extract
  • ¼ cup carob chips (optional–note most carob chips contain refined sugar)
In a large mixing bowl, add the coconut flour, coconut sugar, cocoa powder, sea salt, and baking powder. Mix until evenly combined.
In a small bowl, whisk together the chia seed mixture, applesauce, milk, and vanilla extract.
Add the wet mixture to the dry mixture slowly, whisking as you go. Once well combined, stir in the carob chips. Cover the bowl with saran wrap and let it sit in the fridge for 15-30 minutes.
Remove the batter from the refrigerator. Head a pan to medium/low heat. Once heated, lightly grease the pan with coconut oil or vegetable oil. Scoop about ¼ cup of the mixture at a time onto the pan to make one pancake. Cook each pancake for 2-3 minutes before flipping. Cook for another 2-3 minutes on the other side. Repeat for all pancakes.

My beautiful baking assistant, my daughter Mackenzie

                       Sorry no end results pictures, we were too busy eating the delicious results!

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