Chocolate Brownie Pancakes (Gluten-Free, Vegan)

GLUTEN FREE II DAIRY FREE II SOY FREE II SESAME FREE II VEGAN II EGG FREE II FISH FREE II NIGHTSHADE FREE II SHELLFISH FREE

This recipe is so incredibly indulgent eat it either for breakfast or dessert. It’s chocolatey and fudgy and will satisfy any sweet cravings you might have. Its light, fluffy and soft as pancakes should be. If you love chocolate, then you will love this recipe. A delicious twist on a chocolate brownie just in pancake form.

Notes on ingredients

Buckwheat flour

I love to use buckwheat flour in recipes for pancakes, as it adds such a wonderful nutty texture, its actually a seed and not a grain and is not related to wheat which makes it gluten-free. Read more about how to cook with buckwheat in my article. A guide to buckwheat in allergy free cooking

Feel free to swap the buckwheat flour for oat flour which you can simply do by whizzing up whole oats in your Nutri bullet, if you are gluten-free be sure to use GF oats.

Chocolate

I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.

 Use whatever chocolate you find palatable. Sometimes I will use 70/80% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are ( also allergy friendly)

• Green & blacks - Click here to go to the website.

• Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.

• Raw chocolate - Click here for more information.

• Plamil chocolate - Click here for more info

  If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. (Always check on the label, though.)

Milk

I have specifically used a barista brand of milk for this recipe as anything barista tends to be thicker and is more heat stable than the other types of milk which are just too watery to use for cooking. So if your able to find a barista type milk it would lend itself so much better. If not just use coconut milk in the tin.

Sweetener

Great vegan swaps for honey:

Agave

Coconut blossom nectar

Maple

Alternative sugars & sweeteners

I buy many of my ingredients from Well Easy, a brilliant online health food shop. Most products are cheaper than anywhere else, and they have over 50 filters, so shopping for allergy-friendly ingredients got a lot easier. If your health conscious and value what you put into your body, you will just love the brands and products that well easy offer. You can also get £10 off your first order if you enter my discount code KAM10 at the checkout

Ingredients

Whats the secret to making the best fluffiest pancakes?

• Ensure the bicarb is no longer than 6 months old, & don’t sub this ingredients this is what helps the pancakes to become fluffy.

• Always do a test pancake first, so that you can determine if the pan is hot enough. The pan should just be smoking but not quite.

• Sift the dry ingredients.

• Don’t over mix the batter, then leave to sit for 10 minutes.

• Use a good quality non stick frying pan.

What can I serve with chocolate pancakes?

• Ice cream for dessert

• Chocolate nicecream

• Berries and fruit

• Caramelised bananas

• Coconut cream ( try this brand)

2 portions - 30 mins cooking & prep time

Step by step

Recipe

Pancake batter

• 165g buckwheat flour

• tbsp linseeds ground ( or 2 eggs)

• 325 ml plant-based milk ( see notes)

• 2 tbsp cacao powder

• 1/2 tsp bicarb of soda

• 1/2 tsp GF baking powder

• 45 g chopped walnuts

• coconut oil

Chocolate sauce

• 215 ml coconut milk

• 85 g dark chocolate

• 1 tbsp cacao powder

• 2 tbsp organic honey/maple/agave

Method

1. Place the ingredients for the pancake batter in a Nutri bullet or similar and blitz. Leave to stand for 10 minutes. Then add the chopped walnuts into the batter.

2. To make the chocolate sauce simply melt all the ingredients on a low heat whilst whisking to remove any lumps. Set aside.

3. Heat a frying pan add a tsp of coconut oil then add 3 tbsp of the pancake batter ( see above) and cook for a couple of minutes on each side. ( Do a test pancake first to see if the pan is hot enough, the batter should sizzle on contact with the frying pan.)

4. Repeat with the rest of the batter. When all the pancakes are cooked serve with the warm chocolate sauce and garnish with berries.

Food shopping tips

Are you looking to save money on your FREE FROM ingredients without shopping in several places just to save a buck? Take a look at well easy they have made it well easy to shop for healthy free from allergy-specific ingredients. Find everything you need all in 1 place with over 50 filters. You will be sure to find food for your dietary restrictions that are healthy too!

And it’s cheaper than the health stores or supermarkets, don’t believe me? Take a look for yourself here. Check out my curated shopping list of all my recommended healthier ingredients that I love to cook with. Here’s the link. Use my code KAM10 for £10 off your first order ( £50 minimum order for the first shop).

This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.

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