We love pancakes!
We love chocolate chips!
We love cookies!
We love dessert for breakfast!
We revisited our gluten free vegan chocolate chip cookie pancakes we made last year. A recipe worth repeating!
We did make a few tweaks to the recipe, and we feel made it even better.
- ¼ cup arrowroot starch
- ½ cup amaranth flour
- ¼ cup brown rice protein
- ½ tsp baking soda
- ½ tsp baking powder
- 10 drops stevia (liquid)
- ¼ cup applesauce
- ¼ cup coconut oil
- ½ cup water
- chocolate chips (as much as you like)
- Place dry ingredients into a bowl and mix till combined (to scoop flours we scoop in bin and then level off with a knife). Next add in liquids and stir till combined.Toss in chocolate chips.
- Scoop gluten free vegan cookie cake pancake batter onto a hot, lightly oiled skillet. Cook on each side for a few minutes.
- makes about 12 pancakes (depending on how big you scoop them).
We did not have brown rice flour on hand, which is what we used in the first recipe. So this time we used brown rice protein powder and it worked perfectly! In addition altered the wet ingredients – we reduced the applesauce and used more water. We felt they were great vegan pancakes, a cake like texture. A little light and fluffy.
Just the perfect gluten free vegan low in sugar pancake recipe in our opinion.
Think this recipe will become our go-to pancake recipe.
Top these cookie cake pancakes with your favorite topping and enjoy!
We got a lot more goodies coming your way, we have been busy in the kitchen.