Ingredients
| Name | Amount (Metric / US) |
|---|---|
| RICE FLOUR | 120 g / 0.75 cups |
| SORGHUM FLOUR | 90 g / 0.75 cups |
| ARROWROOT | 60 g / 0.50 cups |
| TEFF FLOUR | 30 g / 0.25 cups |
| ALUMINUM FREE BAKING POWDER | 2 tsps |
| BAKING SODA | 1 tsp |
| NUTMEG | 0.50 tsps |
| CINNAMON | 0.50 tsps |
| XYLITOL | 4 Tbsps |
| CHOCOLATE VEGAN CHOCOLATE CHIPS | 0.50 |
| COCONUT MILK | 240 ml / 1 cup |
| JUICE OF LEMON | 1 |
| PEAR SAUCE | 4 Tbsps |
| SUNFLOWER OIL | 54.50 ml / 0.25 cups |
| KOSHER SALT | 1 pinch |
| EARTH BALANCE SOY FREE SPREAD | 12 servings |
Chocolate Chip Pancakes-gluten free, nut free, vegan
Chocolate Chip Pancakes-gluten free, nut free, vegan takes around 45 minutes from beginning to end. This recipe serves 12 and costs 53 cents per serving. Watching your figure? This gluten free and dairy free recipe has 268 calories, 2g of protein, and 19g of fat per serving. It works well as a side dish. If you have aluminum free baking powder, coconut milk, cinnamon, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 14 would say it hit the spot. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Chocolate Chip Pancakes-gluten free, nut free, vegan, Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).
Instructions
Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk. In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips. Measure the oil, then add pear sauce to the oil. Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined. Set aside for 10 minutes to let all the ingredients blend. When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along. With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done. Serve hot or warm.
