Chocolate pancakes, just because..........
No reason, other than we just really wanted a treat!
We topped ours with a homemade chocolate sauce, which is kind of pudding like and fresh raspberries. My oldest daughter and husband (who both don't have allergies) topped theirs with some peanut butter, chocolate sauce and raspberries- oh yum!
These truly are more of a dessert than breakfast in my book, but they are fun to make once in a while and delicious to eat!
gluten free, vegan and top 8 allergen free
1 Cup Brown Rice Flour
1/2 Cup White Rice Flour
1/4 Cup Potato Starch
1/4 Cup Tapioca Starch
1/4 + 1/8 Cup Unsweetened Cocoa Powder
1/4 tsp. Xantham Gum
1/2 tsp. Salt
1 TB Baking Powder
1/2 tsp. Baking Soda
1/2 Cup Organic Applesauce (I use unsweetened)
1 1/2 TB Egg Replacer
1/4 Cup Oil, your choice (I use Coconut or Canola)
1/4 Cup Organic Sugar (or sweetener of choice)
1 tsp. Pure Vanilla Extract
1 1/2 Cups Milk Substitute (I use Rice or Coconut Carton)
In large bowl, whisk together applesauce and egg replacer until smooth. Add oil, sugar, vanilla and milk, stir until combined. Next add the dry ingredients, brown rice flour, white rice flour, potato starch, tapioca starch, cocoa powder, xantham gum, salt, baking powder and baking soda. Whisk until smooth and cook on a greased hot skillet. Add your choice of toppings. Enjoy!
1 Cup Coconut (carton) Milk
1/2 Cup Allergy Free Chocolate Chips (I use Enjoy Life)
6 TB Organic Powdered Sugar
1 tsp. Guar Gum *you can leave this out if you like a thinner sauce
In a microwave safe bowl or on the stove top, heat the coconut milk until warm, but not a boil. Remove from heat source and stir in chocolate chips. Cool to room temp. Use a ice bath for quicker cool down if needed. Once cooled, whisk in powdered sugar and guar gum (if using). Serve.
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|Just about ready to flip!|
|I sat my chocolate sauce in a ice bath to hurry the cooling process.|
Also shared at: Gluten Free Fridays, Foodie Friday