How did I miss the memo?? You too??
Apparently yesterday was pancake day and I may have even heard that this is also pancake week?? I don’t know who makes this stuff up, but it’s quite brilliant if you ask me. I take any excuses to eat & celebrate my favorite foods.
So of course, I made pancakes after seeing the hundredth blog with a pancake post yesterday.
This is the fourth day in a row that I’ve made & eaten pancakes and surprisingly, I’m still going strong. I should probably take a break, at least until next weekend.
The reason for all the pancakes and not because it’s some crazy craving, but I filmed a video series on Monday and one of the topics covered was gluten-free brunch and of course, pancakes were involved. This isn’t the same recipe, but they’re both equally delicious. I bet your gluten loving friends wouldn’t even be able to tell the difference. Totally serious.
Best part about pancakes, you can enjoy them for breakfast, dinner, or dessert. These could definitely qualify for all three.
I’m not good at math, but I think this makes sense…
(chocolate + strawberries) – (gluten + dairy) = full on awesomeness!
Chocolate Chip & Strawberry Pancakes, Gluten-free
- 1/2 cup brown rice flour
- 1/4 cup sweet rice flour
- 1/4 cup tapioca flour
- 2 tablespoon cocoa powder
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup almond milk, or milk of choice
- 1/4 cup applesauce
- 2 teaspoons vanilla extract
- 2 tablespoons brown sugar
- 1/2 cup strawberries, chopped – you may these these out & use as a topping if you wish
- 1/4 – 1/2 cup chocolate chips
In a large bowl, mix together the dry ingredients – all three flours, cocoa powder, baking powder, salt and cinnamon.
In a separate bowl, lightly beat the two eggs. Add milk, applesauce, vanilla, brown sugar and mix well.
Make a well in the center of the dry ingredients, pour in the wet mixture and combine until smooth. Fold in strawberries and chocolate chips.
Heat griddle or frying pan over medium high heat, spray with non-stick or use butter. With an ice cream scooper, scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook about 2 minutes on each side. Serve warm with maple syrup, fresh strawberries and chocolate chips.
February 22 2012