There's nothing like waking up to the smell of pancakes on the griddle! Double this gluten-free recipe and freeze pancakes for an easy toaster treat during the week.

 In

Grain-free Chocolate Chip Pancakes with Strawberry Sauce

  

June 24, 2019

  • Yields: 3 Servings

Ingredients

Pancakes

1/2 cup almond flour

5 Tbs cassava flour

1 tsp cassava flour

2 Tbs coconut flour

2 tsp coconut flour

1 Tbs baking powder

2 Tbs chia seeds

1 cup almond milk, unsweetened

2 Tbs unsweetened almond milk

2 Tbs maple syrup

1 Tbs coconut oil, melted

1/3 cup chocolate chips

Sauce

1 cup strawberries, fresh or frozen

1 1/2 tsp maple syrup

1/4 cup water

Directions

Make Pancakes

1In a large bowl, mix together flour, baking powder. Stir in chia seeds.

2In a separate bowl or glass, add the lemon juice to the milk. Set aside for 5 minutes, then stir maple syrup into the mixture.

3Stir the oil into the dry ingredients and then add the milk mixture, using a fork to mix well, until there are no lumps in the batter. Let batter stand for 5 minutes before cooking in order to slightly thicken. Fold in chocolate chips to finish batter before cooking.

4Preheat a non-stick pan. Spoon approximately ⅓ cup of batter into the pan for each pancake. Cook for 2 minutes without moving until the edge of the pancake starts to appear dry. Flip the pancake and cook for an additional 2 minutes.

5Remove the cooked pancakes to dish kept warm in the oven.

Make Sauce

1In a small saucepan over medium heat, add the strawberries, maple syrup, and water.

2Simmer for 20 minutes, using a wooden spoon to mash the berries against the side of the pan as the sauce cooks. If a smoother texture is wanted, blend in a food processor to desired consistency.

3Remove the sauce from the heat and spoon over pancakes to serve.

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