Gluten Free Chocolate Chunk Quinoa Pancakes
Servings: 12 pancakes
Calories: 166kcal
Ingredients
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 1 cup toasted quinoa flour
- ½ cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons baking powder
- 2 tablespoons coconut sugar
- ½ teaspoon sea salt
- 1¼ cups non-dairy milk of choice
- 3 tablespoons melted coconut oil
- ½ cup dairy-free dark chocolate chunks or ½ dark chocolate bar chopped (plus more for serving)
- Gluten-free nonstick cooking spray or coconut oil for greasing the pan
- Pure maple syrup for serving
Instructions
- Preheat a griddle over medium-low heat. Whisk together the flaxseed meal and water in a small bowl and set aside.
- In a large mixing bowl, whisk together the flours, arrowroot starch, baking powder, coconut sugar, and salt.
- Beat together the milk and coconut oil in a separate bowl. Add the flax mixture and beat to combine. Add the wet ingredients to the dry, and mix until a smooth batter forms. Fold in the chocolate chunks.
- Lightly grease the griddle. Ladle ¼ cup of batter onto the griddle and repeat until you have filled the pan. Cook the pancakes until small bubbles begin to form, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown. Transfer to a wire rack and repeat with the remaining batter.
- Serve pancakes warm with maple syrup and additional chocolate shavings, if desired.
Nutrition
Calories: 166kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Sodium: 119mg | Potassium: 164mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 1.8mg | Calcium: 86mg | Iron: 1.7mg