Gluten Free Chocolate Pancakes

One of the many questions I ask my clients when they come to see me for nutrition advice is to describe to me their favourite food, a food they consistently gravitate towards.  I hear various responses but one of the most common response from women is CHOCOLATE! I love chocolate (as you can see from my various posts!). So loving chocolate is definitely not an issue. The sudden cravings for chocolate however, should trigger you to ask yourself a couple questions. As a nutritionist when I see that chocolate is a craved item, I immediately try to determine whether there are blood sugar imbalances in my client and I also look at their water consumption. Both dehydration as well as dips in blood sugar will cause someone to have a sudden sugar craving.

So although I don't crave chocolate or sweets in general, I do enjoy it in healthy recipes. As you've seen on my blog I have a number of chocolate recipes and I'm sure there will be more in the future ;). Oh by the way I was once addicted to chocolate and sweets in general! Like really addicted... I would skip meals and go straight for dessert. So if you can identify with this, it can be easily corrected! At any rate, I was recently inspired by my Instagram feed to make chocolate pancakes.  I promise these are healthy and super yummy and should involve no guilt!

The pancake is simple to make and requires ingredients that you likely already have in your pantry. It's plant based and super moist.  While I was cooking these for the pictures my kids were hanging around like little vultures just waiting for me to finish taking the pictures.  I've posted a picture here to show you a behind the scenes pic of our photo session. It was too funny!

For the recipe you'll need one cup of oat flour or rolled oats that you pulse into a flour in a blender or food processor.  I like to use oats because they are nutritious and very filling, so a great option for a pancake.  They are packed with magnesium and protein.  You'll get 5 grams of protein in a quarter cup of oats, not bad for a grain!  Once you pulse the oats into a flour consistency, add in the cacao powder, baking powder and coconut sugar.  In a separate bowl whisk together the cashew milk or any plant based milk of choice, vinegar and vanilla.  Now I use apple cider vinegar, for both nutritional content as well as taste. White vinegar will provide the same effect in terms of allowing the mixture to rise, but it will leave a sharp vinegar flavour, so use this with caution. Next add the whisked wet ingredients to the dry mixture and pulse to mix. Be careful to not over mix - lumps are okay! Mix your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the lumps. Pour 1/4 cup of the mixture into a preheated skillet over low heat adding a little bit of oil to the pan as needed, cook on the first side for a minute until the mixture is bubbling and flip to the other side when all of the bubbles have popped and form holes that stay open on the surface of the pancake. Now flip to the second side and cook for another minute.  You can serve this immediately or freeze for a later time. This will make 4-6 small pancakes.

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Gluten Free Chocolate Pancakes

Yield: 4-6

Author: Lara

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

These Gluten Free Chocolate Pancakes are a definitive chocolate darlings breakfast!

Ingredients

• 1 cup of oat flour (or rolled oats milled into flour)
• 1/4 cup cacao powder
• 1 tsp baking powder
• 3 tbsp coconut sugar
• 1 1/4 cup cashew milk (or any other plant based milk)
• 1/2 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Place 1 cup of rolled oats into blender and pulse into a flour. Add cacao powder, baking soda and coconut sugar and pulse until incorporated. Next add the cashew milk, apple cider vinegar and vanilla into a separate bowl and lightly whisk. Add this to the blender and pulse until combined. Be careful to not over mix - lumps are okay! Mix your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the lumps.
2. Pour 1/4 cup of the mixture into a preheated skillet over low heat adding a little bit of oil to the pan as needed, cook on the first side for a minute until the mixture is bubbling and flip to the other side when all of the bubbles have popped and form holes that stay open on the surface of the pancake. Now flip to the second side and cook for another minute.
3. You can serve this immediately or freeze for a later time. This will make 4-6 small pancakes.

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