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Gluten Free Chocolate Pancakes

Gluten Free Pancakes (with chocolate sauce)

This is the chocolate version of my Easy Pancake Recipe, both of which are gluten and refined sugar free and can be made dairy free too if desired. These beauties are quick to whiz up, but if you want them to be super fluffy, I recommend making the batter the night before so they have time to 'rise' before cooking the next day, but if you're short on time, they will still cook beautifully, they just won't turn out as fluffy.
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Prep Time 10 minutes
Cook Time 15 minutes
Optional: resting time 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine Australian
Servings 12 pancakes

Equipment

  • Oven (and oven dish or tray)
  • 1 Frying Pan
  • 1 Blender
  • 1 Glass Jug or Mixing Bowl (for resting the pancake batter)

Ingredients
  

Pancakes

  • 3-4 tbsp OIlve Oil
  • 1 cup Milk of choice (I use almond milk)
  • 1 Egg
  • 1 Banana
  • 2 tbsp Honey
  • 1 cup Buckwheat Flour
  • 3 tbsp Cocoa
  • 1 tsp Baking Powder (aluminium free)
  • 1 pinch Salt (sea salt)

Chocolate Sauce (optional)

  • 1/4 cup Milk of choice (I use coconut milk)
  • 2 tbsp Maple Syrup (add more if you like sweeter)
  • 1/4 tsp Vanilla Extract (or can use vanilla seeds)
  • 2-3 tbsp Cocoa
  • 1 pinch Salt

Instructions
 

Pancakes

  • Place oven dish into oven and turn onto low/keep warm setting.
  • Turn frying pan on to warm.
  • Place all wet ingredients (except oil) into blender, then add the dry ingredients and blend well.
  • Optional step: Pour batter into glass jug or mixing bowl to rest for 20 minutes. I find the batter gets fluffier and cooks better when I do this. You could also prepare the batter the night before and store in the fridge overnight (I often do this.)
  • Once pan is warm enough, add a tablespoon of olive oil and pour 3 palm sized pancakes in to cook on one side for 2-3 minutes, then flip for another 2 minutes.
    Repeat with the rest of the batter. It should make 10-12 pancakes in total.
  • Once each trio of pancakes are cooked, place into your oven dish or tray and keep warm in the oven.

Chocoloate Sauce

  • Meanwhile, place all the wet then the dry ingredients into blender and blend well. You may need to stop occassionally to scrape down the sides so it mixes together well.
  • Once combined, silky smooth and to your liking (add more sweetener if desired), pour into a glass jug or jar ready for serving.
  • When ready to serve, pour over the silky chocoloate sauce and top with fresh berries or your toppings of choice.
    Bon Apetite!

Notes

  1. Feel free to adjust tastes to your liking, add more or less sweetener to the batter and/or chocolate sauce.
  2. You can use cocoa or cacao, whatever you have on hand, just note that cacao will taste more bitter.
  3. Any type of milk will work in the pancake batter but I'd stick with coconut milk (or cow's) for the chocolate sauce due to its creaminess.
Keyword Dairy Free, Gluten Free, Healthy, Sugar Free
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