For weeks D has been begging me to make him some chocolate chip pancakes, this is my kid that always asks for fruits and veggies and rarely asks for sweets, so I try to give in when he actually asks me for something.
Since we have chocolate allergies in the family, we use carob chips, however either will work and taste yummy and added in a pancake batter with fresh, local cherries. . .the end result was almost too perfect.
Gluten Free Cherry Chocolate Chip Pancakes
- 1 cup almond flour*
- 1 cup quinoa flour
- 1/3 cup tapioca starch
- 1 1/2 tsp. baking powder
- 1/2 tsp. aluminum free baking soda
- 1/2 tsp. sea salt
Combine dry ingredients, in a separate bowl mix together:
- 1/4 c. maple agave or pure maple syrup
- 3T. light olive oil
- 2 eggs ( if going egg less, use 1 tbsp apple sauce and 2 tsp baking soda, per egg, mix separately then combine into batter)
- 1 cup pitted and chopped cherries
- 1/2 to 1 cup almond or hemp milk, add slowly until desired consistency is reached.
Cook in a lightly greased pan or skillet until the upside of the pancake looks a bit dry, the bottoms at that point will be nice and golden and they will be much easier to flip. If you try to flip gluten free pancakes too soon they will squish together and not turn out so well.
This was D's breakfast this morning, yes he ate it all, the teenage years are going to kill us financially! There was not one preservative in this breakfast, nor was there one ounce of refined sugar.
End result . . . One VERY happy boy!!
*Side note, if you are nut free, you can substitute brown rice or millet flour, use less milk as they will be a little more runny.