Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Invite the decadence of double chocolate pancakes into your gluten-free morning with this awesome pancake recipe! Made with rolled oats and loads of chocolate chips, breakfast just got a whole lot fancier.

Chocolate On Chocolate

There is cacao powder mixed right into the batter, giving it a decadent chocolatey flavor. When dark chocolate chips are added, this pancake breakfast becomes a sweet treat that’s worthy of dessert.

Though it is a treat, not an “everyday” kind of thing, these pancakes are a smart way to cater to your cravings without throwing your diet out of whack. They are gluten-free, dairy-free, refined sugar-free, vegan, and oil-free! 

You can make this batter easily in a blender. Just put everything right in and blend until smooth! This could even be done the night before, if you’re anticipating a busy morning but still require some double chocolate goodness to get your day started right. 

INGREDIENTS

• 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 (you can substitute mashed banana, mashed sweet potato, or unsweetened pumpkin puree)
• 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

INSTRUCTIONS

1. Combine the dairy-free milk in a small bowl along with the apple cider vinegar and let stand for 3 minutes.
2. In a blender, combine the dairy-free milk mixture, and all the remaining ingredients. (Except the chocolate chips!)
3. Blend until the oats are broken down and the batter is smooth. Let stand for 5 minutes to allow it thicken, then stir in the chocolate chips.
4. While the batter is thickening, heat a skillet or griddle to medium heat. Once the surface is hot, add a bit of coconut oil to grease, and add a ¼ cup scoop of batter to the pan. Cook until the edges begin to dry a little. Flip gently, and cook for another 1-2 minutes.
5. Repeat with the remaining batter, adding more coconut oil between each pancake. If you have a large grilling surface, do a few at a time.
6. Serve warm, and get creative with toppings!