Fluffy gluten free vegan chocolate pancakes, covered in a decadent chocolate sauce and topped with fresh strawberries. You know you want to dive right into these double chocolate pancakes!
This year, Mother’s Day is going to look a little different for this mama. If you haven’t already read my last post, I share about the recent exciting change to our family. We welcomed two precious children into our home, through foster care, and have already started the adoption process for both of them. This journey has been long, hard and completely exhausting. It has also been beautiful, full of grace and life-changing.
Life with four kids is crazy. I still can’t believe I am a mom of four! I don’t know how my mom did it. When friends and family ask how I’m doing these doing, I usually say, “Well, I’m surviving!”
I’m doing my best to get used to our new normal. I’m also getting used to cooking for more hungry tummies. Thankfully, I love to cook and love to bake. We’ve already started the tradition of having a big family breakfast on Saturday mornings. Everyone is home and it’s a more laid back day. Sometimes I make waffles, sometimes it’s pancakes or sometimes crispy hash browns are on the menu {a fave by all}.
Bob’s Red Mill recently released their Gluten Free Vegan Egg Replacer. It’s made with potato starch, tapioca flour, baking soda, and psyllium husk fiber. No grains, soy, gluten, or beans. Perfect for all of your egg free baking. You just add it to water, stir and let sit for 1 minute to thicken. I couldn’t wait to try this egg replacer in my new double chocolate pancake recipe!
These chocolate pancakes are fluffy, not too sweet and have the perfect amount of chocolate. The egg replacer really gives them the best texture, keeping them from being too dense and helps them to rise. I’m a huge fan of fluffy pancakes! I made these chocolate pancakes even more decadent by topping them with a simple chocolate sauce and fresh strawberries. They would also be fantastic smothered in peanut butter or almond butter.
To all the mamas out there, you are doing the hardest job there is. Seriously. Raising tiny humans is no easy task. Make sure you indulge in a plate of these gluten free vegan double chocolate pancakes this Mother’s Day. You deserve it!
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/3 cup high quality cocoa powder
- 4 tablespoons cane sugar or coconut sugar
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons Bob’s Red Mill Egg Replacer
- 4 tablespoons water
- 1 1/4 cups unsweetened almond milk
- 1/2 cup water
- 3 tablespoons sunflower seed or grape seed oil
- 1 teaspoon pure vanilla extract
- 3/4 cups dairy free chocolate chips
- 3 tablespoons unsweetened almond milk
- 1-2 tablespoons pure maple syrup {depending on sweetness preference}
- fresh strawberries, sliced
- In large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
- Mix together Bob’s Red Mill egg replacer and 4 tablespoons water in separate bowl. Let sit 1 minute to thicken.
- To egg replacer, add almond milk, water, oil and vanilla. Stir until just combined, careful to not over mix. Batter will be thick.
- Heat large griddle skillet over medium-low heat. Coat with cooking spray or brush with oil.
- Add heaping 1/4 cup scoop of batter to pan and smooth out with offset spatula. Flip pancake when golden brown on underside and can easily be lifted, about 2 minutes.
- Continue to cook on other side. Repeat with remaining pancake batter.
- To make chocolate sauce, melt together chocolate chips and almond milk. Add maple syrup and stir until creamy. If sauce is too thin, place in refrigerator for 5 minutes to thicken.
- Serve pancakes warm. Top with chocolate sauce and sliced strawberries.
Be sure to check out nutritious recipes, the extensive line of Bob’s Red Mill products and printable coupons over at bobsredmill.com!
This post has been sponsored by Bob’s Red Mill. All opinions are my own.
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