Yahoo! Any excuse to make pancakes is a good one! I was running on the treadmill at the gym this morning and there were all sorts of ads for National pancake day, featuring stacks and stacks of buttermilk pancakes. Oh man. I had to figure out a way to make an even better pancake….. Veganize it and add chocolate! I have a few friends with celiac sprue who have to eat gluten-free. This recipe is in their honor and is loosely based on my earlier flax pancake recipe. I used gluten-free oats that I had in my pantry, you could also use whole grain, store bought, gluten-free, flour. If you don’t have gluten issues, you can use whole wheat pastry flour instead. My daughter said they were the best pancakes she ever ate. I wouldn’t go that far, they puffed nicely in the pan, but were a bit doughy in the center, and not because they weren’t cooked through! The doughy factor did make them taste more like a fudgey dessert though!
Vegan Chocolate Gluten-Free Buttermilk Pancakes
1 1/2 C. non-dairy milk of your choice (I used cashew), add 1 T. lemon juice and let sit for 5 minutes, vegan buttermilk!
2 T. ground flax seeds
1/2 C. unsweetened applesauce
1 C. gluten free oats, blended into oat flour, or whole wheat pastry flour for those without gluten intolerance
1/2 C. cocoa powder
1 T. natural sweetener of your choice (I used date syrup)
1 1/2 t. baking powder
1/2 t. baking soda
1 t. vanilla extract
1/4 t. kosher salt
Add ingredients in order to your blender. Pulse a few times or until just combined. Cook in non-stick skillet for about 2 minutes on each side, being careful not to burn them. The oats act differently than regular flour and need a little more cooking time! If you want, drop a few dairy free chocolate chips onto each pancake before flipping to make them double chocolately! Makes about 12 three inch pancakes, or 4 servings. We always serve our pancakes with whatever fresh fruit we have. This morning, these were also drizzled with date syrup.