Caramel Chocolate Pancakes Vegan Gluten Free
Deliciously fluffy chocolate pancakes topped with rich caramel sauce, perfect for a comforting breakfast that’s both vegan and gluten-free.
Ingredients
Pancake Base
- 1 cup gluten-free flour Provides a fluffy base without gluten.
- 2 tablespoons cocoa powder Adds that rich chocolate flavor.
- 1 tablespoon baking powder Helps the pancakes rise perfectly.
- ¼ teaspoon salt Enhances overall flavor.
Wet Ingredients
- 1 cup almond milk A delicious dairy-free milk alternative.
- 2 tablespoons maple syrup Natural sweetness to balance flavors.
- 1 teaspoon vanilla extract Adds depth and warmth.
Add-ins
- ¼ cup dairy-free chocolate chips For extra chocolaty goodness.
- ¼ cup caramel sauce The perfect finishing touch!
Instructions
Preparation
- Gather all your ingredients in one place.
- In a large bowl, add gluten-free flour, cocoa powder, baking powder, and salt. Whisk them together until well combined.
- In a separate bowl, mix almond milk, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and gently combine until it becomes a smooth batter.
- Fold in dairy-free chocolate chips.
Cooking
- Heat a non-stick skillet over medium heat, lightly greased with oil.
- Pour 1/4 cup of batter for each pancake on the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip pancakes and cook for another 2-3 minutes or until golden brown. Repeat until all batter is used.
Serving
- Plate the pancakes and drizzle with caramel sauce. Add extra chocolate chips or fresh fruit if desired.
Notes
Storage: Cool pancakes completely and store in airtight container for up to 3 days in the fridge. Freeze for up to 2 months. Reheat in a toaster or microwave in 15-second intervals.