Chocolate Chip Pancakes-gluten free, nut free, vegan

Name: Chocolate Chip Pancakes-gluten free, nut free, vegan
Prep time: PT-1M
Cook time: PT-1M
Total time: 45 min
Yield: 12 servings
Ingredients: 0.75 cup rice flour; 0.75 cup sorghum flour; 0.5 cup arrowroot; 0.25 cup teff flour; 2 teaspoons aluminum free baking powder; 1 teaspoon baking soda; 0.5 teaspoon nutmeg; 0.5 teaspoon cinnamon; 4 tablespoons xylitol; 0.5 chocolate vegan chocolate chips; 1 cup coconut milk; 1 juice of lemon; 4 tablespoons pear sauce; 0.25 cup sunflower oil; 1 pinch kosher salt; 12 servings earth balance soy free spread

Ready in : 45 mins

Chocolate Chip Pancakes-gluten free, nut free, vegan takes around 45 minutes from beginning to end. This recipe serves 12 and costs 53 cents per serving. Watching your figure? This gluten free and dairy free recipe has 268 calories, 2g of protein, and 19g of fat per serving. It works well as a side dish. If you have aluminum free baking powder, coconut milk, cinnamon, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 14 would say it hit the spot. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 25%.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

rice flour

0.75 cup

sorghum flour

0.75 cup

arrowroot

0.5 cup

teff flour

0.25 cup

aluminum free baking powder

2 teaspoons

baking soda

1 teaspoon

nutmeg

0.5 teaspoon

cinnamon

0.5 teaspoon

xylitol

4 tablespoons

chocolate vegan chocolate chips

0.5

coconut milk

1 cup

juice of lemon

1

pear sauce

4 tablespoons

sunflower oil

0.25 cup

kosher salt

1 pinch

earth balance soy free spread

12 servings

Cooking in Steps

1
Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk.

coconut milk

buttermilk

juice

lemon

bowl
2
In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips.

chocolate chips

baking powder

baking soda

kosher salt

cinnamon

nutmeg

bowl
3
Measure the oil, then add pear sauce to the oil.

pear

cooking oil
4
Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined.

spatula

bowl
5
Set aside for 10 minutes to let all the ingredients blend.
6
When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along.

frying pan
7
With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done.

measuring cup

frying pan
8
Serve hot or warm.