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Energizing Chocolate Chip Silver Dollar Pancakes
These fluffy, gluten-free chocolate chip silver dollar pancakes keep you energized for a long time.
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Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Servings 4 people
Calories 300 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cup amaranth flour
  • 1/2 cup garbanzo bean flour*
  • 1 tbsp flaxseed meal (preferably freshly grounded)
  • 1 tsp baking powder (aluminum free)
  • 1/4 tsp salt
  • 4 tbsp coconut palm sugar (or sub with 3 tbsp regular sugar)
  • 1.5 tbsp psyllium husk
  • 1/4 cup chocolate chips

Wet Ingredients

  • 1 flax egg
  • 3/4 cup homemade almond milk (no-waste recipe) (plus 1/4 cup to use as needed, or sub with store-bought)
  • 2 tbsp apple sauce (unsweetened)
  • 1 tbsp sunflower seed butter (or sub with almond, cashew, or peanut butter)
  • 1/4 cup water (to use as needed if the batter starts to thicken)
  • 4 tbsp maple syrup (to top the pancakes)
  • 4 tsp coconut oil (or sub with avocado oil)
  • 1 tsp pure vanilla extract

Instructions
 

  • Start out by making a flax egg--add 3 tbsp of water to 1 tbsp of flax meal, stir really well and set it aside. (Total time: 2 minute)
  • In a mixing bowl, combine all the dry ingredients. Stir well with a whisk till there are no clumps in the mixture. (Total time: ~ 5 minutes)
  • Add almond milk, apple sauce, sun butter, and flax egg to a measuring cup and stir with a hand whisk till the mixture becomes homogenized. The pancake batter should be of pouring consistency. If it is thicker, just add more almond milk 1 tbsp at a time. Let the batter sit for 1 minute. (Total time: ~5 minutes)
    Process 1
  • Heat an iron skillet over medium heat. It is important that the skillet is hot before pouring the batter. You can test the skillet by adding a small drop of batter; if the batter sizzles, the skillet is ready. Add 1 tsp of coconut oil to the heated skilled and add about two tablespoons of batter for each pancake with a spoon. Flatten the batter a little with the back of the same spoon to form a pancake. If the batter has thickened, add a tbsp of water at a time till it's of pourable consistency. Add as many pancakes as you can without crowding the skillet.
    Process 2
  • It is important to let these pancakes cook over medium heat. You can also cover the skillet with a lid to expedite the process. Once done, flip to cook the other side. It takes about 2-3 minutes cook each side.
    Process 3
  • Serve hot with maple syrup and homemade almond cream. Enjoy!

Notes

*I haven't tried it yet, but chickpea flour (Besan) should work as well. 
 
Make it heart healthy: Instead of using coconut oil, use 1/4 tsp avocado oil per three pancakes. 

Nutrition

Serving: 3pancakesCalories: 300kcalCarbohydrates: 49gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 2mgSodium: 186mgPotassium: 213mgFiber: 6gSugar: 26gVitamin A: 50IUVitamin C: 0.8mgCalcium: 140mgIron: 1.8mg
Tried this recipe?Let us know how it was!