CHOCOLATE CHOCOLATE CHIP PANCAKES (GF)
Fluffy chocolate chocolate chip pancakes made in 20 minutes with wholesome ingredients. The perfect vegan, gluten-free, naturally sweetened breakfast!
Provided by Minimalist Baker
Categories Breakfast
Time 20m
Number Of Ingredients 16
Steps:
- To a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- To a separate mixing bowl, add banana and mash. Then add melted coconut oil, vanilla extract (optional), and maple syrup and whisk to combine. Then add non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chocolate chips (see photo) and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil.
- Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written).
- These pancakes are delicious on their own, but they're amplified with toppings (see options above). Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.
Nutrition Facts : ServingSize 1 pancakes, Calories 149 kcal, Carbohydrate 22.6 g, Protein 3.7 g, Fat 5.9 g, SaturatedFat 3 g, Sodium 103 mg, Fiber 3.6 g, Sugar 4.4 g
CHOCOLATE CHIP PANCAKES
Steps:
- In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
- In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
- Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
CHOCOLATE CHIP PANCAKES
Make and share this Chocolate Chip Pancakes recipe from Food.com.
Provided by KJ1036
Categories Breads
Time 15m
Yield 12 Pancakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat fry pan (griddle or skillet for Americans).
- Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
- Mix together wet ingredients and beat into dry mixture until smooth.
- Fold in chocolate chips.
- Pour or spoon batter into fry pan in desired quantity.
- Flip when top begins to bubble, then cook a minute more.
CHOCOLATE CHOCOLATE CHIP PANCAKES
Make and share this Chocolate Chocolate Chip Pancakes recipe from Food.com.
Provided by lricesk8rgirl
Categories Breakfast
Time 20m
Yield 8-9 Pancakes, 3 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large skillet or griddle pan to 375 or medium-high heat and lightly oil.
- Combine pancake mix, cocoa powder, water, and semi-sweet chocolate chips.
- Pour 1/4 cup batter for each pancake and cook for 1 to 2 minutes on each side, until bubbles form and pop.
- Butter and drizzle chocolate syrup if wanted. Enjoy!
Nutrition Facts : Calories 133.3, Fat 6.5, SaturatedFat 3.7, Cholesterol 2, Sodium 119.6, Carbohydrate 20.8, Fiber 2.5, Sugar 10.2, Protein 2.4
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