gluten free double chocolate pancakes
RECIPE TYPE: breakfast
SERVES: 6-8 large pancakes
chocolate pancakes
  • 1 1/2 cups Sarah’s gluten free flour blend
  • 1/3 cup high quality cocoa powder
  • 4 tablespoons cane sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons Bob’s Red Mill Egg Replacer
  • 4 tablespoons water
  • 1 1/4 cups unsweetened almond milk
  • 1/2 cup water
  • 3 tablespoons sunflower seed or grape seed oil
  • 1 teaspoon pure vanilla extract
chocolate sauce
  • 3/4 cups dairy free chocolate chips
  • 3 tablespoons unsweetened almond milk
  • 1-2 tablespoons pure maple syrup {depending on sweetness preference}
  • fresh strawberries, sliced
  1. In large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
  2. Mix together Bob’s Red Mill egg replacer and 4 tablespoons water in separate bowl. Let sit 1 minute to thicken.
  3. To egg replacer, add almond milk, water, oil and vanilla. Stir until just combined, careful to not over mix. Batter will be thick.
  4. Heat large griddle skillet over medium-low heat. Coat with cooking spray or brush with oil.
  5. Add heaping 1/4 cup scoop of batter to pan and smooth out with offset spatula. Flip pancake when golden brown on underside and can easily be lifted, about 2 minutes.
  6. Continue to cook on other side. Repeat with remaining pancake batter.
  7. To make chocolate sauce, melt together chocolate chips and almond milk. Add maple syrup and stir until creamy. If sauce is too thin, place in refrigerator for 5 minutes to thicken.
  8. Serve pancakes warm. Top with chocolate sauce and sliced strawberries.
Recipe by Sarah Bakes Gluten Free at