Fluffy Egg Free Gluten Free Chocolate Chip Pancakes
Try this Fluffy Egg Free Gluten Free Chocolate Chip Pancakes recipe, or contribute your own.
Try this Fluffy Egg Free Gluten Free Chocolate Chip Pancakes recipe, or contribute your own.
- 1 t sugar
- 1 t vanilla
- 1 1/2 t baking powder
- 1 3/4 c gluten free oat flour (such as bob's red mill gf o
- 1/4 t sea or pink salt
- 1/8 t cream of tartar
- 7 t aquafaba (bean brine from canned beans - i used ca
- 1 c non-dairy milk (i use so delicious unsweetened van
- 1 1/2 t oil
- 1 c chocolate chips plus more for garnishing
- fresh fruit for garnishing (opt.) such as strawberries
- Carbohydrate 4.95565786290323 g
- Cholesterol 0 mg
- Fat 2.55078338709677 g
- Fiber 0.000862500012852251 g
- Protein 0.00121463709677419 g
- Saturated Fat 0.258114064516129 g
- Serving Size 1 1 pancake (9g)
- Sodium 34.1560705645161 mg
- Sugar 4.95479536289037 g
- Trans Fat 0.122105032258064 g
- Calories 45 calories
Step-by-step
- In a large mixing bowl, sift together flour, baking powder, and salt.
- In another bowl or small measuring cup, whisk together aquafaba, cream of tartar and sugar.
- Continue whisking for about 2 minutes, or until the mixture is foamy.
- Add oil, milk and vanilla to aquafaba mixture, whisk together and then add to flour mixture.
- Stir until blended and then let batter rest for about 5 minutes (batter will get thicker).
- While batter is resting, spray your griddle or wipe it down with oil, and begin heating it.
- When griddle/pan is hot, scoop the batter by the ½ cup full into pan.
- Add a spoonful of chocolate chips.
- Cook until the outer rims of the pancake start to get firm, and some small holes appear in the top.
- When you can successfully slide a spatula under the whole pancake, it's time to flip - depending on your pan/temp, usually about 2 minutes.
- After you flip, cook another 1½ - 2 minutes, or until pancakes are browned to your liking.
- Remove from pan, repeat until batter is gone.
- Recipe should yield about 8 very thick pancakes.
- Serve warm with maple syrup and extra chocolate chips or fresh fruit for garnish.
My Unexpected Culinary Adventure: Gluten-Free, Egg-Free Pancakes That Actually Work!
As a busy working mom, finding time to cook healthy and delicious meals often feels like a Herculean task. Weekends are precious, and I want to spend them with my family, not slaving away in the kitchen. So when I stumbled upon this egg-free, gluten-free chocolate chip pancake recipe, I was skeptical. Let's be honest, most gluten-free, egg-free recipes I've tried have been…let's just say, less than stellar. They've often ended up dense, dry, and lacking that fluffy texture we all crave in a perfect pancake. But this recipe? This recipe was a game-changer.
The initial steps were straightforward enough. Sifting the flour, baking powder, and salt was a breeze. The aquafaba (canned chickpea liquid) mixture took a little more arm work, but the results were worth the effort. Watching that mixture transform into a light and airy foam was incredibly satisfying, a tiny triumph in my busy week. The addition of oil, milk, and vanilla, followed by the gentle folding in of the dry ingredients, felt almost meditative. I even found myself enjoying this unexpected quiet moment in my usually hectic routine.
The real test, of course, came when I poured the batter onto the hot griddle. The anticipation was palpable. Would these pancakes live up to the hype? Would they be the fluffy, delicious breakfast I'd been dreaming of? As the pancakes cooked, the aroma filled my kitchen – a warm, comforting scent that promised indulgence without guilt. And they did not disappoint. The first bite was pure bliss. The texture was unbelievably light and fluffy, defying all my expectations of gluten-free, egg-free baking. The chocolate chips melted perfectly, adding just the right amount of sweetness and decadence. It was a pancake revelation.
The recipe itself was surprisingly simple. The ingredients were readily available, and the process was easy to follow, even for someone like me who considers herself more of a "grab-and-go" cook than a culinary artist. The result, however, was something truly special. These pancakes are not just a quick and easy breakfast; they're a testament to the fact that healthy and delicious can coexist, even in the midst of a busy life. And that's something worth celebrating, especially on a Sunday morning. These pancakes were a hit with the entire family, even my picky eaters. Now, they regularly request them, and I'm happy to oblige. It’s become our new favorite weekend tradition.
This recipe isn’t just about pancakes; it’s about finding joy in the unexpected, about discovering simple pleasures in the everyday. It’s about proving to myself that even when time is tight and energy is low, creating something delicious and nourishing is absolutely achievable. So, if you’re looking for a breakfast that tastes amazing and is kind to your body, I urge you to give this recipe a try. It's more than just a recipe; it's a little slice of weekend magic.
And who knows, maybe you’ll discover your own culinary adventure along the way.
