Name: Gluten-Free Chocolate Chip Pancakes
Prep time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon flaxseed meal; 1¼ cups buckwheat flour; ¼ cup certified gluten-free rolled oats; 2 tablespoons unsweetened coconut flakes; 1 tablespoon regular or sodium-free baking powder; Pinch of sea salt; 1 cup unsweetened, unflavored plant-based milk; ½ cup unsweetened applesauce; ¼ cup pure maple syrup; 1 teaspoon pure vanilla extract; ⅓ cup gluten-free vegan mini chocolate chips; 1 large banana, sliced

Prep-time: 20 minutes / Ready In: 30 minutes
Makes eight 4-inch pancakes
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These gluten-free pancakes combine nutty buckwheat flour with coconut flakes and vegan chocolate chips to create a good-for-you breakfast feast. Topped with fresh banana slices and extra maple syrup, these vegan pancakes pair perfectly with a cauliflower scramble or a roasted veggie hash.

Tip: For chocolate chips that are both vegan and gluten-free, look for the Enjoy Life brand, which specializes in allergy-free products.

Gluten-Free Chocolate Chip Pancakes drizzled with maple syrup and banana slices

By Darshana Thacker, Sep 8, 2021

Ingredients

1 tablespoon flaxseed meal
1¼ cups buckwheat flour
¼ cup certified gluten-free rolled oats
2 tablespoons unsweetened coconut flakes
1 tablespoon regular or sodium-free baking powder
Pinch of sea salt
1 cup unsweetened, unflavored plant-based milk
½ cup unsweetened applesauce
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
⅓ cup gluten-free vegan mini chocolate chips
1 large banana, sliced

Instructions

In a small saucepan combine flaxseed meal and ½ cup water. Heat over medium 3 to 4 minutes or until mixture appears stringy when it drips off a spoon. Immediately strain mixture into a glass measuring cup. Discard solids.
In a large bowl whisk together the next five ingredients (through salt). In a medium bowl whisk together milk, applesauce, maple syrup, vanilla, and 2 tablespoons of the flaxseed liquid. Add milk mixture to flour mixture; stir to combine. (Batter will be thick.) Stir in chocolate chips.
Heat a large nonstick griddle or skillet over medium-low. Spoon ⅓ cup batter per pancake onto griddle and spread gently. Cook 6 to 8 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from griddle. Flip pancakes; cook 5 minutes more. Transfer to a platter and keep warm.
Repeat with remaining batter, wiping off griddle between batches. Serve pancakes hot with banana slices. If desired, drizzle with additional maple syrup.

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