I’m a fan of anything chocolate, any time of the day. So throw me some chocolate pancakes that just so happen to be healthy and I’m pretty happy about that.
Change it up by adding some chocolate chips or blueberries or anything you desire!
Ingredients
1/2 cup buckwheat flour
2 TBSP gluten free flour
2 TBSP cocoa powder
2 TBSP evaporated cane juice
1/2 tsp xanthan gum
1/2 tsp salt
1 cup rice milk (or any kind you wish)
1 TBSP apple cider vinegar
3 TBSP sunflower oil (plus extra for the pan)
Directions
Add the apple cider vinegar into the milk in a small jar. Leave this to sit while you prepare the other ingredients.
Sieve and whisk all of the dry ingredients into a bowl.
Add the sunflower oil to the milk and vinegar mixture, then add the wet ingredients into the dry. Whisk to combine (it will become a bit fluffy), then allow to sit for 10 minutes. Why not prepare the pan while you wait?
Once the pancake batter looks quite airy and foamy you’ll know it’s ready to cook. Pre heat your pan to medium high and cook 1/4 cup of the batter at a time.
Great to see you back and cooking, lots of interesting flavours in this recipe can’t wait to try it.
Thanks Sandra. Glad to be back!
These look incredible!!
Thanks! They were super yummy. Let me know if you give them a go
(ps. I love your blog!)
Hi,
I gave these a go tonight and loved them, I hadn’t got all of you’re ingredients and just used some alternatives. no xanthum gum, added bicabornate of soda(a pinch) and no evaporated cane juice, used (xylitol), no sunflower oil, used coconut oil, they still fried up nicely and tasted great with banana, yogurt and honey, happy tummy. have been trying to lay off bought pastries and cakes and this was really nice. thanks for the recipe!!!
Hi Fran,
Thanks for letting me know! That’s great to hear that they still turned out well with those changes! Well done
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