Double Chocolate Pancakes
I am a firm believer in a very simple family fact: everyone has one breakfast food they can’t imagine not having on a Saturday morning. Whether its bacon and eggs, loaded waffles, or a favorite cereal, the minute you think of family breakfast, something special comes to mind!
In my family, its pancakes!
My Father is the pancake master, and his GF pancake recipes have evolved year by year to accommodate our various dietary restrictions. Once old enough, my younger brother joined the “pancake legacy,” adding his own unique spin on the classic. It feels like we’ve tested hundreds of GF flour combinations, alternative sweeteners, and non-dairy milks over the years, but that was never my job. I was given the illustrious title of “Chip Thrower.”
After some years of pelting griddles with arguably too many chocolate chips, my younger brothers were ready to take the reins, making way for me to join my mother as (secondary;)) taste tester. It wasn’t until the day our oven broke that I found my new favorite position.
I was whipping up a double batch of muffins when our oven was pronounced dead. With no way to finish my muffins, the batter was placed in the fridge to await proper baking. Improvision took hold when we realized the oven’s issues were not going to be resolved, leading to the creation of a franken-desert we called, “muff-cakes.”
Those original “muff-cakes,” were shockingly delicious! They quickly became a favorite afternoon snack, and I am so excited to share them with you.
Fluffy, rich, and simple to make, enjoy these Gluten Free Double Chocolate Pancakes!
Tried and True Substitutes:
Water instead of coconut milk.
Olive oil or butter instead of avocado oil.
An extra tablespoon of water if you’re out of vanilla (it happens!).
Avocado oil instead of butter for pan greasing.