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

Almondy

Chocolatey

&

Perfectly sweet

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

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)

Directions:

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.

Makes: 8

Enjoy!