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These healthy, vegan, and gluten-free chocolate pancakes are the best treat you’ll give your children and family this coming Passover. Enjoy a filling and so wholesome, guilt-free, plant-based breakfast. These pancakes are full of fiber, plant protein, and healthy fats to nourish your body and cells. For anyone allergic to eggs, this recipe will change your life forever. Load your plate with fresh fruits and a drizzle of sweetener on these pancakes and you’ve got yourself a breakfast you’ll want to enjoy all year round.
2 and 1/4 cups Gefen Almond Flour
6 tablespoons Gefen Potato Starch
1/4 cup cocoa powder
4 teaspoons baking powder
pinch of salt
2 bananas, mashed
3/4 cup plant milk or water
3 tablespoons Gefen Honey/ sweetener
2 tablespoons oil (grapeseed or coconut)
2 tablespoons squeezed lemon/ vinegar
1/3 cup chocolate chips
In one bowl, prepare the dry ingredients: combine almond flour, potato starch, cocoa powder, baking powder, and salt. In another bowl, combine mashed bananas, plant milk, honey, oil, lemon, and chocolate chips. Mix the wet ingredients into the dry and let sit for 10 minutes to set.
Heat up a nonstick pan that has a lid to cover. This will help the pancakes rise and get really fluffy. (Must be a nonstick pan!)
Add a light coat of Gefen Coconut Oil Spray to the pan over medium-high heat, use a regular tablespoon and scoop two scoops to form a round pancake. If your pan is wide, you can do three at a time. Cover the pan and don’t touch the pancakes for at least two and a half minutes. These are pretty delicate before flipping.
Once the bottom is firm, carefully flip the pancakes and cook for two to three minutes more.
Continue until the batter is finished. This should give you about 10 nice-sized pancakes.
Enjoy with a drizzle of honey/ sweetener, and fresh fruits.
Sponsored by Gefen
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