Ever since my son went on an elimination diet (he removed eggs, dairy, chicken, and most nuts from December – February) I have been testing out vegan pancake recipes. Some have turned out amazingly but I forgot to measure or write down the ingredients, some were total fails (like didn’t hold together) and some I actually managed to successfully cook and document. This recipe is one of those successful moments.
I started making him pancakes and waffles on the regular because it was the best healthy breakfast option I could think of. I know what you’re thinking…pancakes and waffles aren’t healthy, especially daily. But I beg to differ. All the ones I have made are low in sugar, full of healthy fats and contain moderate amounts of protein. Besides, when you are cooking by scratch, things tend to turn out healthier anyway (no preservatives, additives, dyes or stabilizers).
These Grain-Free Chocolate Vegan Pancakes are free of many common allergens (gluten, dairy, egg, nuts and soy). They have a soft texture, but hold together well. This recipe only requires one bowl and 8 ingredients. So let’s get to it!
*I found that the first pancake I made took longer than the others. As the pan gets warmer, the cooking time goes down. Also, cooking time may vary depending on the thickness/size of your pancakes.
Recipe makes approximately 6-7 pancakes (using 1/4 cup batter per pancake).
One thing I love about making pancakes and waffles is that the batter lasts in the fridge for a few days. So, I don’t make new batter each morning, but rather make a big batch and then use it throughout the week for my son. Another option is cooking the entire batch at once and then storing the leftover pancakes in the fridge.
I topped these with grain-free granola, defrosted frozen strawberries, peanut butter and shredded coconut.
What is your favorite go-to breakfast (for yourself or your child/children)?