Description
Delicious vegan and gluten-free caramel chocolate pancakes.
Ingredients
Scale
- 1 cup gluten-free flour
- 1 tbsp cocoa powder
- 2 tbsp maple syrup
- 1 cup almond milk
- 1 tbsp baking powder
- 1/4 cup dairy-free chocolate chips
- 1/4 cup caramel sauce (vegan)
Instructions
- In a bowl, mix gluten-free flour, cocoa powder, and baking powder.
- Add almond milk and maple syrup to the dry ingredients and stir until combined.
- Fold in chocolate chips.
- Heat a non-stick skillet over medium heat.
- Pour batter onto the skillet for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve with caramel sauce drizzled on top.
Notes
- Store leftover pancakes in the fridge for up to 3 days.
- Reheat in a skillet or microwave before serving.
- Adjust sweetness by adding more maple syrup if desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: caramel chocolate pancakes, vegan pancakes, gluten-free pancakes