Gluten Free Chocolate Pancakes

Gluten Free Chocolate Pancakes

Oh, you didn’t think we would ever have chocolate pancakes topped with chocolate syrup, strawberries and whipped cream for breakfast did ya? 😉

But life is all about balance, am I right? You bet I’ll be eating the chocolates I am assuming Lou is getting me on Valentine’s Day. I am also planning to thoroughly enjoy some good wine and Italian food at Osteria Morini that night for dinner. As much as I value the importance of healthy eating, a girl’s gotta live.

So let’s talk about these pancakes. First of all, they are gluten free! They were brought to the dark side with the addition of raw cacao powder, which is naturally unsweetened. Strawberries are a fruit so that’s good, and coconut whipped cream is my new healthy obsession. So really, the only bad thing is the fact that I poured chocolate syrup all over the top. If that’s too much chocolate for your liking, switch it out for pure maple syrup. Then you can pretty much call these healthy. 😉

Wishing everyone a very happy Valentine’s Day!



Gluten Free Chocolate Pancakes Chocolate Covered Strawberry Pancakes Chocolate Covered Strawberry Pancakes Chocolate Covered Strawberry Pancakes Chocolate Covered Strawberry Pancakes

Gluten Free Chocolate Pancakes
  1. 2 cups of gluten free oats or rolled oats
  2. 1¼ cups of vanilla almond milk
  3. 1 large ripe, organic banana
  4. 1 teaspoon of raw honey
  5. ¼ teaspoon sea salt
  6. 1 teaspoon pure vanilla extract
  7. 1½ teaspoons baking powder
  8. 1/3 cup plus one tablespoon of raw cacao powder
  9. 1 large organic egg
  10. 1 cup of sliced strawberries
  11. 1 can of full fat coconut milk stored in the fridge for at least 4 hours (we used Trader Joe's)
  12. 1 teaspoon of vanilla extract
  13. 2 teaspoons of raw honey
  1. Place the oats, almond milk, banana, honey, sea salt, vanilla, cacao, and baking powder into a blender and blend until smooth.
  2. Add the egg and pulse until incorporated.
  3. Heat a sauté pan over medium heat and melt a teaspoon or two of coconut oil.
  4. When hot, pour ¼ cup of batter for each pancake onto the pan and brown on both sides (about 2-3 minutes per side).
  5. For the coconut whipped cream, chill your mixing bowl in the fridge or freezer for about 5 minutes until cold.
  6. Open the can of coconut milk on the top, and scoop out ONLY the solid portion into the mixing bowl. Leave the liquid (which will be on the bottom) in the can.
  7. Add the teaspoon of vanilla and begin to beat with a hand mixer on medium speed until the coconut milk firms (2-3 minutes).
  8. Add the 2 teaspoons of honey and beat again until peaks form and you have whipped cream.
  9. Serve the pancakes with chocolate syrup or raw maple syrup, sliced strawberries and coconut whipped cream.
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