Description
These pancakes have the perfect amount of chocolate and sweetness.
Ingredients
Scale
- 1 cup teff flour
- 1 cup gluten-free flour
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 cup FODMAP safe milk (I prefer Malk Organics Pecan Milk)
- 1/2 tsp vanilla extract
- 2 eggs
- Nonstick cooking spray
- Heart shaped cut out (optional)
Instructions
- In a large mixing bowl add all of the ingredients and gently combine.
- Heat a flat pancake pan on medium-high heat with nonstick cooking spray. Add roughly a 1/2 cup pancake batter to the pan for a maximum of 3 pancakes on the pan. Flip after 1-2 minutes or when you see bubbles forming.
- * Remove pancake from pan when fully cooked on both sides and cut with a heart shaped cookie cutter. Continue until all of the pancake batter has been used.
Notes
*I am the worst at flipping pancakes especially if there are shapes involved. My “cheat” method cuts the pancake into heart shapes after it’s cooked. No one will know and your hearts will be perfect!
Keywords: chocolate pancakes, gluten-free pancakes, fodmap breakfast recipes, fodmap breakfast
