This is the perfect breakfast for a Saturday or Sunday morning. It’s also wonderful to have in any season! It could be enjoyed on a cold snowy morning, or in the sunshine on the deck in the summer time.
The Ingredients
- GF Oat Flour – If you don’t have oat flour on hand or don’t want to spend the money on it, no worries! You can simply grind up gf oats in a food processor or blender, but make sure to grind them up as fine as you can so they don’t change the texture.
- Flax Egg – Flax eggs are something I use a lot of in cooking in baking, and although they may sound intimidating, they definitely aren’t! All you need to do is mix together one tbsp of flax seed meal with 3 tbsp of water, let it sit for 15 minutes, then you have yourself one flax egg! You can multiply the amounts to make as much as you need.
- DF Chocolate Chips – I use enjoy life chocolate chips in most of my recipes that call for this. Why? They are COMPLETELY gluten free as well. I have tried some other brands, but they have been made in the same places that process wheat. Whereas this may be ok sometimes, with Celiac, it’s best to be safe than sorry. I’ve had negative reactions to other brands due to this before and I learned my lesson!
Substitutions
- Almond Milk – I haven’t tried it myself, but I’m sure you could easily swap out almond milk for any other type of non dairy milk.
- Oat Flour – You could probably mess around with substituting this for other types of gluten free flours, but be aware, this may change the amount you need or the texture of the pancakes.
Chocolate Chip Pancakes
Vegan, gluten free, and refined sugar free pancakes! These are so delicious to wake up to on a Saturday or Sunday!
Ingredients
- 1 1/2 cup gluten free oat flour* (can use FINELY ground gluten free oats)
- 2 tsp baking powder
- 1 flax egg* (1 tbsp flax seed meal mixed with 3 tbsp water and let sit for 15 minutes)
- 1 1/3 cup unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
- 2 tbsp extra virgin olive oil
- 1/2 cup dairy free chocolate chips*
Instructions
- Make the flax egg by stirring together 1 tbsp of flax seed meal and 2 tbsp of water. Let sit for 15 minutes.
- Combine oat flour and baking powder in a large bowl.
- In a separate bowl, mix together all wet ingredients except for the olive oil (flax egg, almond milk, and vanilla).
- Add the wet ingredients into the dry ingredients and stir.
- Slowly add in the olive oil as you continue to stir the batter.
- Add in the chocolate chips.
- I would recommend letting the batter rest for around 10 minutes before using to allow it thicken.
- Grease a pan with extra virgin olive oil. Set it to medium heat. Pour out batter onto the pan into pancakes.
- Cook on one side until you start to see many air bubbles form. Then, flip. Cook until both sides are browned.
- Continue until all pancakes are cooked. Serve immediately with maple syrup!
Notes
*can use FINELY ground gluten free oats
*1 tbsp flax seed meal mixed with 3 tbsp water and let sit for 15 minutes
*I used enjoy life’s dark chocolate chips