Chocolate for breakfast? These vegan, gluten-free pancakes make it possible. After you whip up a batch of these easy-peasy flapjacks, you’ll stack them with a velvety, melt-in-your-mouth chocolate spread layered between each. Top them off with a scoop of fluffy coconut cream to get the most luxurious pancake breakfast you’ve ever eaten. Maple syrup has finally met its match.
Serves 3
Ingredients
1-1/2 cups gluten-free flour
3 Tbsp. coconut sugar
1 Tbsp. ground chia seeds
3 tsp. baking soda
Pinch pink salt
1 cup almond milk
1 cup filtered water
1 Tbsp. coconut oil
2 tsp. apple cider vinegar
1 tsp. vanilla extract
Toppings
Chocolate spread
Coconut whipped cream
Directions
- In large bowl, combine dry ingredients. Add in remaining wet ingredients and mix until combined.
- Heat 5-inch, non-stick pan. Scoop out about 4 1-inch scoops and add to pan. Cook about 2 minutes until bubbles form evenly over the top, then flip and cook on other side.
- Serve warm, layered with chocolate spread and topped with coconut whipped cream.