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.
- 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.
- 1/4cup chickpea flour
- 1/2 cup buckwheat flour
- 1/2 cup arrowroot flour
- 3/4 cup coconut flour
- 1/4cup raw cacao powder
- 2tablespoon baking powder
- 1/2teaspoon salt
- 1 bananamashed
- 1flax egg(1 tablespoon ground flax & 3 tablespoon, 10 minutes to thicken)
- 1 3/4cups water
- 1/4cup maple syrup
- 2 tablespoons coconut oilmelted
- 2tablespoons almond butter
- 1teaspoon apple cider vinegar
- 1teaspoon vanilla extract
This recipe is adapted from Meghan Telpher's Chocolate, Chocolate, Say It Twice Pancakes.