Warning: these do not taste like pancakes. They taste like a Reese’s flavored cake (seriously). Thankfully these not only they taste like a Reese’s cake, but are also vegan, gluten-free, refined sugar free, and contain ingredients that are good for you!
Benefits
These chocolate peanut butter pancakes are made with my Gluten-Free Pancake batter as a base. This mix contains brown rice flour and almond flour, so this dessert-like breakfast won’t spike your blood sugar the way most pancakes do.
Chia seeds, which are used to bind the pancake mixture together, are a great source of healthy omega-3 fatty acids. Gram for gram, chia seeds provide more omega-3s than salmon! Chia seeds are also a great source of protein and fiber, and have a high antioxidant content. Maybe that is why “chia” is the Mayan word for “strength?”
Variations
If you don’t have time to make my Chocolate Hazelnut Organic “Nutella,” you can substitute Justin’s Chocolate Hazelnut Butter.
You can substitute maple syrup or coconut nectar for the raw agave nectar.
**Note** Make sure the peanut butter you use has one ingredient: organic peanuts. If it also has cane sugar or other oils, don’t buy it!
Ingredients:
- Gluten-Free Pancake Batter (see link above)
- 2 Tbsp raw cacao powder
- Organic peanut butter (fresh ground, if possible)
- Chocolate Hazelnut Organic Nutella (see link above)
- Organic cacao nibs for serving
- Organic agave nectar for serving
Instructions
1. Prepare the batter as instructed in the Gluten-Free Pancakes recipe. When you get the step 3, mix in the cacao powder.
2. Cook the pancakes following the instructions through step 8, until you have several prepared pancakes.
3. Spread a thin layer of peanut butter on half of the pancakes.
4. Spread a thin layer of Chocolate Hazelnut Organic “Nutella” on the other half of the pancakes.
5. Layer the pancakes into stacks on serving plates. I layer 2 peanut butter topped pancakes and 2 nutella topped pancakes per stack, with a serving being one or two (or more!) stacks depending on how hungry the person is. Make sure a nutella pancake is on top!
6. Top with carob nibs and agave nectar. You can serve with raspberries, strawberries, or shredded coconut (all optional). Enjoy!
About the Author: Ally Ramser (www.allyramser.com) is a nutritionist and entrepreneur based in Santa Monica, CA. She is the host of new food/travel show “Vegan on a Jet Plane” (www.veganonajetplane.com) and is the founder of glamorous plant-based recipe blog Chic Delish. She shares new vegan and gluten-free recipes on www.ChicDelish.com every Wednesday!
Image source: Jacob Teixeira
No Comments