These gluten free and dairy free pancakes are a warm, slightly sweet start to the day and smell so good while cooking, they will have your family migrating to the kitchen. The combination of flours, flax meal, and cacao add fiber, protein, antioxidants, B vitamins, calcium, iron, magnesium, phosphorus, and omega 3 fatty acids to the meal. In addition, the cacao provides a range of health benefits including supporting the cardiovascular system, blood flow, and cognitive functions. Finally, topping with a splash of maple syrup adds a bit of sweetness and a dose of healthy phytonutrients from the maple tree.
Prep Time
15 minutes
Cook Time
15 minutes
Serves
6-8
Ingredients
- 1 cup buckwheat flour
- 1 cup sorghum flour
- ½ cup potato starch
- ¼ cup flax meal
- ¼ cup brown rice flour
- 4 T cacao powder
- 2 T baking powder
- 1 tsp sea salt
- 6 T sugar
- 2 eggs
- 2 ½ cups coconut milk or other plant based milk
- ½ cup coconut oil, melted
- 1 tsp gluten free vanilla
- ½ cup dairy free chocolate chips (optional)
Steps
1
In a large bowl, mix the flours and starch. Add the cacao powder, baking powder, sea salt, and sugar and mix well, breaking up any clumps of cacao powder.
2
In a second large bowl, lightly beat the eggs. Add the coconut milk and mix well. Add the oil and vanilla and mix gently until well combined.
3
Pour the egg mixture into the flour mix. Stir well, scraping the bottom of the bowl to make sure all the dry ingredients are incorporated. When the batter is a uniform consistency, let it sit for a few minutes, then add a little more milk or water if it is too thick.
4
Heat a skillet or griddle to 350 ℉. Once the griddle is hot, pour approximately ¼ cup of batter for each pancake. Immediately drop a few chocolate chips onto each pancake. Cook for 1 to 2 minutes or until bubbles appear on the surface. Flip and cook for 1 to 2 more minutes. Serve hot with maple syrup.