No pretending here …. chocolate chip, gingerbread pancakes are a sometimes food!! Definitely for special occasions … and what better occasion than the celebration of the birth of our Saviour?!
I have adapted these from My Whole Food Life and you can find the original here
- 2 cups GF SR flour (or 2 cups spelt plus 1/4 cup almond meal)
- 1 tbsp coconut sugar
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 tbsp aquafaba (or 2 chia eggs)
- 1/4 cup pureed apple (or unsweetened apple sauce)
- 1 1/4 cups milk of choice (we used oat)
- 2 tbsp maple syrup
- 1/3 cup chopped dark choc of choice
To make the chia eggs, combine 2 tbsp chia meal (ground Chia seeds) with 6 tbsp warm water, whisk together and allow to sit for 5-10 mins. Skip with step if using Aquafaba.
Mix together the flour, sugar, spices and salt in one bowl. (Speed 4, 6 seconds, then set aside).
In another bowl combine the milk, syrup, apple and aquafaba (or chia eggs). Whisk until well combined. (Speed 5, 10 seconds).
Combine the dry and wet ingredients and then stir through the chocolate. (Add the dry mix back into the thermal cooker bowl that contains the wet mix and speed 4 for 10 seconds, then add choc and use speed 4 for 5 seconds).
Cook tablespoons of the mixture in a hot frying pan – turn when bubbles appear and cook until both sides are golden brown.
Serve warm … with some extra syrup if you want to be really decadent!
My preference for this recipe now is to use the Aquafaba because they give a lighter more ‘normal’ pancake. They also make the mix more liquid so it is easier to just pour into the hot pan.
If you don’t need GF, then spelt flour is also really lovely in this recipe.
If you don’t need to be egg free, then just use 2 whole eggs in place of the Aquafaba.
Makes about 16-18.