Today I am coming at you with what I believe is my husbands favourite Sunday morning recipe. This recipe developed over quite some time, probably over the course of at least 4 years. Pancakes was one of the first things I really really missed after being diagnosed with food intolerances. Back in the day there was no such thing as a gluten-free, vegan pancake mix. And while my mother quickly figured out how to make gluten-free but not vegan pancakes, I felt really stuck. I tried a lot of things and I failed miserably... They either turned out dry or super chewy and some of them didn't turn into pancakes at all...
I kept trying and a little while later I had at least some sort of success with waffles but still no pancakes. In 2015 when I traveled Australia I stumbled across a gluten-free vegan pancake mix. It did contain a huge amount of buckwheat, which I really really don't like. But at least I made pancakes. Unfortunately due to the buckwheat this pancake mix and I only met once. Anyway it left me with some ideas of how to create my own pancakes.
Fast forward another 1.5 years and another dozen failed attempts on one glory Sunday morning we finally had pancakes on our plates. There followed many many more Sundays with pancakes, where we experimented with toppings and flavours and a little while later we had the perfect pancake. My husband even went out to buy me a pancake pan! Well to be honest ,to this day I assume that he did that ONLY so I can make more pancakes much much faster, but who cares...
So why am I telling you this story? Well from my own experience I know how challenging it can be to have food intolerances or allergies. Depending on what you are intolerant/ allergic to it can be a real struggle. It definitely was a big struggle for me and it took me years to make my peace with it and adapt in a healthy , happy way. My story with food intolerances has some dark parts and I often feel quite vulnerable and not very proud talking about it, at least about the beginning. However these pancakes were somewhat of a turning point for me. They were my first real success in making something vegan, gluten-free and tasty. So to me every bite tastes of pride, hope and excitement. And chocolate!
It is amazing to what humans can adapt, especially if it's intention is to make our lives happier and healthier. And really it always comes down to what you make of things and if you find yourself in whatever struggle right now, don't give up, you'll get there!
So in case you were looking for a gluten-free, vegan pancake recipe which is rather fail proof and you love chocolate, search no more. These pancakes are scrumptious, fluffy,really really easy to make and did I mention the chocolate!? I made them in the above mentioned pancake pan, but you can totally make them in a regular frying pan. As for the toppings: these are our favourites but you can top them with whatever you like. My brother for example likes his with peanut butter and fruits...
Servings: makes about 20 small pancakes Prep time: 5 min cooking time: 10 min
120 g gluten-free oat flour
4 tb coconut sugar
2 teaspoons baking powder
pinch of salt
2 tb cacao powder
150 ml plant based milk ( I used almond)
vegan chocolate spread (for topping)
vegan amarena cherry jam (for topping)
- In a medium size bowl combine all dry ingredients. Add plant based milk and combine.
- Heat your pancake pan to medium high heat with some vegan butter. Preheat oven to about 50 degrees Celsius/ 122 degrees Fahrenheit.
- Start making your pancakes. I usually fill each little pancake compartment with a generous tablespoon of batter. If you are making these in a regular frying pan you will need more batter per pancake. This will give you less, but much bigger pancakes. One way or another it should be enough for two people. Fry pancakes for 3-6 min per side (depending on size) or until bubbles start to come up, then flip around and fry on the other side. Proceed until you used up all the batter.
- Store pancakes in prepared oven until they are ready to be served. Once you made all your pancakes, build little piles and top with desired amount of chocolate spread, then top with about a teaspoon amarena cherry jam. Serve immediately!
If you tried this, please let me now how you liked it in the comment section down below and if you want to get notified about more recipes like this, a subscription is just three clicks away.