Gluten-Free Vegan Double Chocolate Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vegan pancakes made from rolled oats and cocoa powder, studded with chocolate chips. Cooked on a skillet and ready in thirty minutes, they're a decadent gluten-free breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup almond milk (or dairy-free milk of choice)
- 1 teaspoon apple cider vinegar
- 1¾ cups (168g) Bob's Red Mill gluten-free rolled oats
- ⅓ cup cacao powder
- ½ cup (113g) unsweetened applesauce
- ¼ cup (84g) pure maple syrup
- 1 tablespoon plus 2 teaspoons Bob's Red Mill baking powder
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- To serve: coconut whipped cream (pure maple syrup, fruit, ice cream, and/or seed or nut butter)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 49mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 183mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 49MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.