Oat Chocolate Pancakes (GF/DF)
If I haven’t mentioned it before, I’ll say it now: I am the WORST pancake flipper ever.
I think its nerves. I get the spatula under the dang thing and just spazz out, and the pancake ends up on the side of the pan, or on the burner. And then there’s a fire. Fix it, Lord.
Somehow, these suckers came out beautifully. #WontHeDoIt. I think cooking them one-by-one is the key.
These pancakes are naturally unsweetened, but the Enjoy Life chips have a little bit of cane sugar in them. If you want to make this recipe with zero added sugar, use Lily’s Unsweetened Chips instead, and skip on the maple syrup.
Oat Chocolate Pancakes
1/2 cup gluten free oat flour
1/4 tsp. baking powder
dash of salt
dash of cinnamon
1 tsp. vanilla
1/3 cup unsweetened applesauce
1/3 cup unsweetened coconut milk
1/4 cup Enjoy Life Chocolate Chips
In a bowl, mix together the oat flour, baking powder, salt, and cinnamon. In a second bowl, whisk the vanilla, egg, applesauce, and coconut milk. Slowly incorporate the wet ingredients into the dry ingredients and fold together until well mixed. Add in the chocolate chips.
Grease a frying pan with coconut oil spray and turn on stove to medium heat. Drop 1/4 cup of batter into the warmed pan and flip when you start to see the batter bubble. When both sides are golden brown, serve the pancake onto a plate with vegan butter and real maple syrup (not that sugar free corn syrup stuff), or peanut butter and fresh berries.