Gluten Free Loaded Chocolate Pancakes

Makes 5 Pancakes

Time: 30 Mins

Ingredients

Wet Ingredients
Flax Egg:
1 TBSP Ground Flax Seeds (I use @linwoodshealthfoods)
3 TBSP Cold Water
(Mix and set aside for 15 mins)

Buttermilk:
1 Cup Soy Milk (I use @alpro)
1 TSP Apple Cider Vinegar
(Mix and set aside for 15 mins)

Dry Ingredients
1 Cup Oats blitzed in a blender to resemble flour (I use @nairnsoatcakes Gluten Free Oats)
1 TBSP All Purpose Flour (I used @dovesfarm Gluten Free Flour)
2 TBSP Coconut Sugar (@bionaorganic)
2 TSP Baking Powder
2 TBSP Cacao Powder (@naturya)
A pinch of Salt

Method

First make the Buttermilk and Flax Egg and Set Aside for 15 Minutes
Sift Dry Ingredients into a Bowl to get rid of any clumps. I like to sift the Oat Flour first so that I can put whatever didn't sift into a blender to get a better consistency. Mix Dry Ingredients together.
Then whisk in the Flax Egg and Buttermilk and combine throughly.
Heat 2 drops of Neutral Oil (Like Sunflower, Canola or Grapeseed Oil) in Pan on Medium Heat and Ladle in 1 Scoop of Batter.
Cook on each side for 90 seconds, bubbles will form at the top. The secret is to be patient with the pancakes, watch the clock and don’t flip until at least 90n seconds have passed.
Serve stacked high and with my favourite toppings!

Toppings
One @coconutcollab Chocolate Pot scooped into a small bowl and melted in a microwave for 10 seconds, whisk in a few drops of non dairy milk to thin into a Chocolate Syrup
@qnolauk Cacao & Cashew Granola
Frozen Berries
And @instafoodheaven Vegan Whipped Cream!

Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!