Super easy to make and jammed packed with healthy goodness, this GLUTEN-FREE CHOCOLATE PANCAKE is just the perfect sweet indulgence.
I don’t know about you…but there are some days when you just can’t understand what your body is craving. When all else fails, I know deep down that nothing but chocolate can cure that craving. Trying to listen to our bodies is important, but when warning signs for sweet cravings like these build, I tend to give it some space, to see if I can control the urge to reach for some choccies. Now I have to admit that ,Thankfully, I’m not one of those people that could devour an entire slab of chocolate in one sitting, but having that little bit every now and then works fine for me.
So recently, when one such build up of a craving had me desperately looking for a chocolate fix, This is what I decided to play with in my kitchen. This recipe was inspired by a beautiful Soul Sister, Ridwana Malek ?, who had shared a gluten free pancake she had tried, on a my Facebook group, WATALOTWEGOT . But here I was craving Chocolate, so I experimented with a bit of an adaptation and this resulted in my gluten-free chocolate pancakes , that hit just the right notes to cure that craving.
Very similar to my other Pancake / Crumpets recipes, but here I’ve made use of rolled oats. Since I didn’t want the oats to be very visible in the end product, I made sure I ground the Rolled Oats to a fine flour, before proceeding. This Gluten-free pancakes are so good, that your family won’t even know that they are not regular pancakes.
This recipe works well even without the cocoa powder, and may be left plain. I have used Xylitol to sweeten the batter, but if you are not too fussy on added sugars, then any type may be used.
I do hope you give these gluten-free chocolate pancakes a go soon, and I have added some step by step pictures as well to the recipe, to help you get a better idea of how to go about making them.
I look forward to hearing from you …
Happy Gluten-Free Pancake Making Lovelies
GLUTEN-FREE CHOCOLATE PANCAKE
Author: Foodeva Marsay (@foodeva_marsay)
1 Cup Rolled Oats
2 Teaspoon Baking Powder
2 Tablespoon Unsweetened Cocoa Powder (sifted)
2-3 Tablespoon Xylitol (Sugar)
2 Extra Large Eggs
1 Teaspoon Vanilla Essence
1/2 Cup Milk
2 Tablespoon Melted Butter
~ Using a Coffee Grinder/Spice Mill, Grind the rolled oats until it reaches a fine flour stage.
~ Add all the dry ingredients to a large enough bowl for all the ingredients
~ Whisk the eggs, vanilla essence and milk in a separate vessel.
~ Now add the wet ingredients to the dry ingredients and whisk until smooth.
~ Lastly add the melted butter and whisk this in.
~ Heat a non-stick pan to medium heat, brush lightly with either butter or oil and ladle batter into pan. You may make these as big or small as you prefer.
~ Turn over the pancakes once, after the bubbles that form on top begin to pop, and allow the other side to brown well before removing.
~ Stack them onto a rack, and they are ready to be enjoyed with any of your favourite fruit/whipped cream/maple syrup.
Notes by Foodeva Marsay
- This batch of batter will make 6 Large or 12 Small Pancakes
- The pancakes keep well in the refrigerator for a week in a sealed container, so they are perfect to make ahead of time, and warm through before enjoying.
- These make a perfect, healthy sweet treat option to slot into lunch boxes with cut fruit
- Omit the Cocoa, for a regular vanilla pancake version.
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