Superfood Chocolate Gluten-Free Pancakes (With Vegan Option)
Supplies
Ingredients
- 2 pasture-raised organic eggs OR 1 tablespoon egg replacer PLUS 1⁄4 cuppurified OR distilled water
- 1 tablespoon organic pure vanilla extract OR Homemade Vanilla Extract
- 11⁄2-2 cups organic unsweetened almond OR coconut milk beverage
- 1 tablespoon coconut oil, extra-virgin AND unrefined PLUS 1 pinch pink Himalayan salt OR sea salt, ground OR grass-fed organic sea-salted butter, PLUS extra for greasing the pan*
- ½ cup organic almond flour
- ½ cup organic coconut flour
- ½ cup organic brown rice flour
- ½ cup organic potato starch
- ½ cup Mama Z’s Cancer-Fighting Super Greens Powder OR Living Fuel SuperGreens**
- ½ cup organic ground flaxseed
- 1 teaspoon organic stevia powder
- ¾ cup organic raw cacao powder
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- 1 teaspoon organic pumpkin pie spice powder
Instructions
- In a large bowl, combine the eggs, vanilla, coconut milk, and coconut oil until well blended. In a separate mixing bowl, whisk the flours, potato starch, super greens powder, ground flaxseed, stevia, cacao powder, salt, and pumpkin pie spice powder. Gradually mix the dry ingredients into the wet mixture until just combined.
- Place coconut oil in a large skillet over medium-high heat. Be sure to add plenty of coconut oil to the pan! Once the oil has melted, add 1⁄4 cup of pancake batter to the pan, and fry until bubbles appear on the surface of the pancake. Flip and cook for a few more seconds.
- Serve with organic fresh fruit.
Notes
*You can also use unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray. If using cooking spray, be sure to spray the pan in between each batch of pancakes. You can also make this recipe into waffles, following the same methodology.
**You can also add 1⁄4-1⁄2 cup organic, dairy-free, gluten-free, vegan chocolate chips. Our favorite chocolate brands include Dr. Bronner’s, Lily’s, and Hu.