I’ve been working hard, trying to find the right mix of ingredients to make gluten free chocolate pancakes that are moist, rich, and fluffy! What a fun way to celebrate Javan turning 8! The funny shapes you see in some of the pictures are my attempt to make a Minecraft theme. This recipe should serve 8-10 people. I like to have left overs!
You’ll notice that this recipe for gluten free chocolate pancakes has a lot of eggs in it, and about half the flour is almond or cashew flour. These ingredients add both protein and healthy fats, which lower the Glycemic Index number of the pancakes. It makes them more of a complete meal, as well, instead of a dessert. Most baked goods are full of sugar and refined grain flour, so they’ll spike your blood sugar levels. You’ll have a short burst of energy, followed by a sluggish feeling as the sugar levels plummet. These pancakes are a healthier option for breakfast, especially if you are diabetic! The energy they give you will last a lot longer than traditional pancakes!
Before we get to the recipe for Perfect Gluten Free Chocolate Pancakes I want to invite you to join with others who are making healthy changes, if you haven’t done so already. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Perfect Gluten Free Chocolate Pancakes
- 1 Cup Almond Flour or Cashew Meal
- 1.5 Cups Pamela’s Gluten Free Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1.5 Tsp Sea Salt
- 2 Tsp Cinnamon or Pumpkin Pie Spice
- 1/2 Cup Xylitol or Coconut Sugar
- 6 Eggs
- 2 Cups Almond Milk or Water
- 2 Tsp Vanilla
- 1/4 Cup Melted Coconut Oil
- Very Dark, Dairy Free Chocolate Chips for Sprinkling (Optional)
Preheat your ceramic non-stick griddle to 325 degrees. (Note: the new ceramic coating is a lot safer and less toxic than the teflon non-stick coating). Mix together the dry ingredients in a large bowl and set aside. In a medium bowl whisk together eggs, milk, and vanilla. Drizzle the melted coconut oil into the dry mixture and mix it a little. Add the wet ingredients to the dry, and whisk until smooth. I do it this way to keep the coconut oil from forming chunks (the cold eggs and milk would harden it). Spray your griddle with coconut oil and pour pancakes onto it. Sprinkle them with the chocolate chips and cook until they have formed bubbles and gotten a little darker. Flip and cook for a couple more minutes. You may want to cook them at a higher temperature. Serve with fruit and enjoy!