My new favorite pancakes are these Almond Chocolate Chip Pancakes. They don’t have a lot of sugar, also they are vegan, AND gluten-free. Kinda too good to be true, I know. These taste like chocolate almond butter to me, in my opinion syrup isn’t even needed to enjoy these pancakes.
I came up with this recipe a couple weeks ago when I was cooking breakfast for a few of my husband’s friends that he had over, one happens to have a gluten-free diet. I didn’t have a huge variety of food in my house at the time (was procrastinating on going grocery shopping, as usual), but had the basic stuff to make pancakes. I then realized, I didn’t have a gluten-free pancake recipe. I came up with this recipe “on the fly” just intending to serve a good breakfast but the results were delicious so of course I had to share it.
I hope you love these vegan gluten-free Almond Chocolate Chip Pancakes, they are;
Soft & moist in the center
Light & crispy on the edges
1 Cup Gluten free baking flour
1/2 Cup Almond meal
1 Tablespoon Baking powder
1 Teaspoon Himalayan pink salt
1 Tablespoon Coconut palm sugar
3 Tablespoons Coconut oil
1/4 Cup unsweetened applesauce
1 1/2 Cups Coconut milk
1/2 Cup vegan Chocolate chips
Vegan “buttery” spread (I use earth balance)
In a large bowl, mix flour, almond meal, baking powder, salt, and sugar. Then whisk in coconut oil, applesauce, and coconut milk, until combined and smooth. Fold in chocolate chips.
On a griddle set to 300°F or in a skillet over medium heat, melt a pat of vegan buttery spread, then pour on about 1/3 cup pancake batter, repeat for each pancake. Cook for 2-3 minutes each side.
*optional* Top with fresh fruit, chocolate chips, or maple syrup.