Soy & sugar free chocolate pancake recipe?
Here ya go!
Oh and when I say ‘sugar free’ I mean sans refined sugar but there is a little sweetener in the form of Brown Rice Syrup, which I finally managed to get my hands on recently. I like it because it’s not mega sweet and the consistency is fab – runny, gooey, almost honey like.
We’re cutting out refined sugar here again although, of course, there’s some sugar in the choc chips/buttons – leave them out if you like, I was just trying to use up all my sugary treats before we started our cleanse in earnest.
3/4 cup plain white flour
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1 heaped tsp cocoa powder
1 banana, mashed
1/4 cup brown rice syrup
3/4 cup oat milk (or any other plant milk)
1 tbsp cocoa flaxseed meal soaked in 3tbsp water
1/4 cup dark chocolate chips/buttons
1 tbsp sunflower spread and more for oiling the pan
combine the dry ingredients (flour, baking powder, bicarb, cocoa and salt) in one bowl and the wet ingredients (mashed banana, brown rice syrup, oat milk, soaked flaxseed meal) in another. add the wet mixture to the dry and fold thoroughly using a spatula until a thick batter forms – if it is very thick just add more plant milk. gently stir through the chocolate chips.
heat the sunflower spread in a frying pan and add to batter. oil the pan with a little more spread ensuring it is on a medium to high heat.
pour a small amount of batter into pan, when bubbles appear on the top and the edges begin to brown, flip over and cook for a further couple of minutes on the other side. transfer to a pancake warmer or a low oven. continue until all the batter is used ensuring not to overload the pan – no more than two pancakes at a time.
serve with a little more sunflower spread or any other vegan butter and a decent squeeze of brown rice syrup.
makes 7- 8 medium pancakes.