Tuesday, October 16, 2012

Gluten Free Dairy Free Chocolate Chip Pancakes

I haven't veganized these yet and, to be fair, I followed the directions from the King Arthur Flour mix, so to say these are only okay is to say that I haven't messed with them enough!  Our local Whole Foods seemed to be having a crazy sell on GF products so I picked up quite a few to try and tweak... We shall see...

Mix together on low:
1 egg, 2tbsp omega 3 oil (canola/sunflower/soybean blend), and 1 cup unsweetened almond milk.

Add in:
1 1/3 cup KA GF flour.

Mix until no lumps remain, then, on 'stir', add in:
1/3 cup vegan dark chocolate mini chunks.

Let the batter sit while you heat the griddle to 350 (medium).  (The box says 10 minutes; 5 minutes was more than sufficient).  Spray with cooking spray, if need be, and laddle on the pancakes, cooking on the first side for approximately 3 minutes before flipping.

Top these with real maple syrup and enjoy.


These pancakes look fluffy, so you think they are light, but in reality, they are dense.  My 3 year old son, who usually eats more than my husband when it comes to pancakes, only had three and a half mini ones. (For comparison, I usually make this much for my regular CCPs and the entire batch is eaten; we're lucky if I have one or two to send to work with Peter for a snack.  This batch has about 7 pancakes, 2" or so diameter, left over.)


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