I’ve been testing and combining all different types of pancake recipes over the past few years, but these were incredibleeee. Truthfully, very filling too. They’re thick, flavorful, filling, and a perfect addition to any cozy Sunday morning.
INGREDIENTS:
1 1/2 cup gluten-free flour
1 tablespoon coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon maple syrup
2 tablespoons avocado oil
1 egg replacer (I use Bob’s Red Mill), or flax egg
1 1/3 cup almond milk
1/2 cup vegan chocolate chips
DIRECTIONS:
combine all ingredients into bowl in the order listed above
heat the pan/skillet to medium
grease pan with a tablespoon of vegan butter
scoop out 1/3 of batter and put on pan
wait for pancakes to bubble before flipping - they’re going to be pretty dense, so make sure they’re cooked thoroughly
Put oven on low to put ready pancakes in to stay warm
Serve with toppings of choice
Treat yourself !!!
