Chocolate for breakfast? Oh yeah, we did. Gluten-free, vegan and perfect with just a little maple syrup and raspberries or coconut whip cream. Chocolate pancakes are light, delicious, not too sweet and not too filling. I can imagine them with nut butters drizzled over the top and cut up bananas, or slathered in coconut cream and fresh mint.
Chocolate pancakes is a simple recipe. We are not doing or using anything particularly fancy. Made like regular pancakes but with ingredients substituted to make it gluten free, dairy free and egg-free. Aquafaba is the replacement for whipped egg whites. Aquafaba is an ingredient I use quite frequently, especially whipped as it adds some light and fluffy texture to gluten free, egg free baking that is hard to acheive without the traditional eggs and gluten.
Aquafaba, for those who are familiar with it, is the brine that canned chickpeas are shipped in. Instead of rinsing it off, you save it in the fridge. It has some starch and protein properties that allow it to be substituted successfully for other ingredients like eggs.
If you are choosing this route, then please buy quality chickpeas without chemicals in the canning process and BPA free cans. It’s the little things you do for your body that will make a difference for your health.
Don’t like aquafaba? try our Perfect Gluten-free, Vegan Pancakes… recipe. It has a video to help you along, includes buckwheat for texture and beautiful blueberries!
We also use our gluten free sweet flour blend, the recipe is here. Be sure to whisk your flours, my coconut flour is quite clumpy lately and needs some sifting to make it not form flour clumps in my batter.
We also combine our cocoa powder with hot water to make the chocolate bloom. I did not make this excessively chocolatey, since pancakes often play with other flavours on the plate, like syrups, butters and jams. If you want to really bring the chocolate flavour out then add more chocolate; I’d melt it into the hot water and cocoa powder. Keep in mind cocoa powder is bitter and requires more sugar to make it shine, adding more chocolate or even chocolate chips (that are allergen free and not full of refined sugar) can make this chocolate pancake recipe have bursts of super chocolate goodness that will make the family feel like this meal is a treat!
Chocolate Pancakes, gf, vegan
- medium bowl
- measuring spoons
- measuring cups
- whisk or hand blender
- 2 cups sweet flour gluten free blend, our recipe
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1 tsp guar gum
Mix together and set aside
- ½ cup hot water
- ¼ cup cocoa powder (good quality will taste better)
- ⅓ cup coconut sugar
- 1 ⅔ cup plant milk, i used oat
- 1 tbsp olive oil
Whip together and fold in last
- ½ cup aquafaba, whipped
Set up cocoa
- Mix cocoa into hot water and whisk to remove lumps.Add sugar and stir until dissolved.
- Place all dry ingredients together in a bowl
- Whisk together to remove lumps
- In a separate container, whip the aquafaba until 4 times its original size. A tall container works best as it likes to splash.
- Add milk, oil and cocoa into the whisked dry ingredients. I blended it together with a mixer to make sure it was fully combined.
- Fold in the whipped aquafaba last, fold gently until fully combined.
- Test cook one pancake on a greased skillet to make sure the heat is correct and the batter is the right consistency. You can measure it into the pan with a ¼ cup measuring spoon to make it consistent and easy to portion.
- Skillet should be hot enough you hear it sizzle as you add it to the pan, but not cook so fast that the pancakes char, they should be golden brown.Flip your pancakes when they get dry around the edges.