Healthy Chocolate Blueberry Pancakes – Vegan & Gluten-Free – Pancake Tuesday!

I usually have the hardest time with vegan/gluten-free pancakes, since they seem to stick horribly and crumble, but these have been the least stressful pancakes ever! So I am fairly certain you shouldn’t have any problems either. I have made them over 5-6 times now and it’s always easy-peasy. I triple the batch and freeze most of them so I always have a healthy quick breakfast on hand. You can always switch up the spreads/topping and fresh fruit you eat them with to keep things interesting.

A little random, but awesome: Have you ever seen Shaun the Sheep? It’s a wonderful stop motion television show. Look it up! I’m sure it’ll brighten your day. :)

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Healthy Chocolate Blueberry Pancakes - Vegan & Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 1 cup buckwheat flour (finely ground up buckwheat groats)
  • ¼ cup carob powder / cacao powder / chocolate protein powder (I usually add 2 tbs of cacao and 2 tbs of Amazing Grass chocolate drink powder)
  • 8 packets xylitol / stevia / truvia (I used Xylitol-Plus) (These are all natural sweeteners)
  • 1 tsp baking powder
  • pinch sea salt
  • 1⅓ cup + (1-2 tbs extra, if needed) unsweetened almond milk (I usually use plain, but used vanilla almond milk this time)
  • 1 cup fresh or frozen blueberries
  • opt: 1-2 tbs vegan chocolate chips (I omitted this time, but usually use Enjoy Life chips)
  • coconut oil / extra virgin olive oil (if not using a non-stick pan - I usually only use a very small amount, if any... these pancakes have never given me any problems with sticking or falling apart!)
Directions
  1. Place all dry ingredients in a bowl (except the blueberries or chocolate chips) and stir to combine. Next add in the milk and use a spatula to mix all the ingredients. Fold in the blueberries and chocolate chips. The batter is quite thick, but you may add a tablespoon or two of almond milk if you wish to thin it out a bit.
  2. Heat a non-stick skillet to medium-high heat. Add a small amount of coconut oil or olive oil if needed. Once the pan is heated, get out a ¼ cup - ⅓ cup measuring cup to scoop the batter into the pan. Cook for a couple of minutes on each side. Once the edges start to crisp and/or the tops of the pancakes start to form bubbles, it is a good indication that they are ready to flip over. The second side will cook much more quickly.
  3. Repeat for the rest of the pancakes and serve warm with some maple syrup, jam, vegan cream cheese, fresh strawberries or blueberries, sliced banana, peanut butter... I usually eat these with a few sliced strawberries and a bit of vegan cream cheese. :}

 

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