Brownie Pancakes

I love those weekends when we have time to kick back as a family and have a proper relaxing Saturday morning.  Without the hustle and bustle of getting everything ready I usually make pancakes, a household favourite.  This recipe is gluten free, dairy free, egg free and full of chocolatey goodness.  So much so, that I call them Brownie Pancakes. These clean pancakes, do take more than a few minutes to ‘whip together’, and may require you to explore new gluten-free flour options but isn’t it worth it to eat brownies for breakfast, guilt free?

The gluten free flours used in this recipe include coconut flour, buckwheat flour, chickpea flour and arrowroot starch.  It is bound together with banana and flax-egg and is enriched with antioxidant and magnesium rich raw cocoa powder.

 Gluten-Free Flours

  • Coconut flour is made of dried, ground coconut so is not really a flour in the traditional sense, but is a versatile alternative. It’s high in fibre and will not cause your blood sugar to spike like traditional flour.  Coconut flour is more dense than other flours, and that is why I use it in combination with other flours in this recipe.  It has a mild coconut scent and flavour and is not overpowering, especially with awesome chocolate flavour in these pancakes.
  • Buckwheat flour is another not really a flour-flour, as buckwheat is actually a seed rather than a grain. High in fibre, protein (complete protein–all essential amino acids), and includes such nutrients as Vitamin D, potassium, iron and calcium.  It is a very fine flour and has distinct flavour, which is why you often will want to combine it with other flours.
  • Chickpea flour, I wrote about in this post, but adds great stability to these pancakes.  In my experience, gluten-free pancakes can be a bit crumbly or delicate.  The chickpea flour in this recipe really holds the pancakes together, along with the dense coconut flour, but is not so much that makes these pancakes heavy.  One word of warning.  Do not judge this recipe by the taste of the raw batter.  I know the chickpea flour has a distinct flavour, but like the zucchini patties, this almost bitter flavour, is not detectable when the batter is cooked.
  • Arrowroot starch is like corn starch as a thickener and in this recipe helps bind the ingredients of the batter together.  Arrowroot is a better choice than cornstarch, as cornstarch derived from a genetically modified corn and is processed from a harsh chemical process.

So maybe there are a few new ingredients in this recipe than you’ve used before in a pancake or another type of baking. But I guarantee it is worth it.  These clean-eating pancakes will satisfy you at the breakfast table and keep you full and your blood sugar stable all morning long.

Brownie Pancakes
These plant based (dairy-free and egg-free), gluten-free pancakes are so delicious. It's really like eating dessert for breakfast.
Servings12-16 pancakes
  1. In a large bowl combine the chickpea, buckwheat, arrowroot, and coconut flour. With a whisk, stir in cacao and baking powders and salt. If there are clumps after you have sifted the flours with the whisk, you can run through a fine sieve.
  2. In a medium sized bowl, mash the banana (I like to start the mashing in the banana by squeezing it while it is still in the peel) with a fork and add the flax egg, coconut oil, almond butter, apple cider vinegar and vanilla.
  3. Add the wet ingredients into the dry ingredients and stir with a rubber spatula just until all of the dry ingredients are incorporated
  4. Cook the pancakes as you would cook any other pancake: melt coconut oil in a pan over medium-low heat, scoop about 1/4 cup amount of batter into the pan and flip when bubbles start to form in the middle. Depending on the size of pan you have you can cook 3-4 at a time adding oil between batches if necessary.
Recipe Notes

This recipe is adapted from Meghan Telpher's Chocolate, Chocolate, Say It Twice Pancakes.

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