A sneaky serving of vegetables for those kids who shy from them. My daughter asked for chocolate pancakes, and I wanted to offer them to her. But they needed to be as nutritious as I could make them and still get her to eat them. Good lord, the the hoops we jump through as mommies! Craziness!
These pancakes almost seemed like a dessert, but with no traditional syrup, and very little sweetener, they were anything but. The combination of berries and chocolate is a marriage made in heaven, enjoy!
You may also want to check out my Pumpkin Pancakes!
ALTERNATE TOPPING IDEA: Favorite nut butter with sliced bananas!
- 1 cup non dairy milk (I used So Delicious Coconut Milk) or water with 2T full fat coconut milk
- ½ cup (generous) pumpkin puree
- 4 tablespoons maple syrup, honey, or replace up to half with equivalent in stevia liquid
- 3 tablespoon melted coconut oil or light olive oil
- 1 teaspoon vanilla extract
- ¾ cup brown rice flour
- ½ cup tapioca flour
- ¼ cup teff flour (my favorite gluten free flour!!)
- 2-3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- Berry Drizzle Ingredients:
- 1 pound berries, strawberries or raspberries preferable, frozen or fresh
- 4 tablespoons honey or maple syrup
- Liquid stevia to taste (I used ¼ teaspoon and reduced the maple syrup to 2T)
- Whisk the wet ingredients together (I do the whole thing in my blender, all the wet first, then blend in the dry)).
- In a large bowl, whisk the dry ingredients.
- Make a well in the center of the dry mix and add all the wet ingredients. Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water as needed. I suggest these be pourable for best texture. Thicker batter = thicker and drier pancakes, thinner = thin and more moist, totally a personal preference!
- Pour batter into 3-4″ circles in a preheated pan, greased. For an extra crispy exterior, I use a generous teaspoon or two of coconut oil to 'fry' the batter. Less oil works, but the crunchy texture is a nice touch. I usually am just about medium heat. When you see little bubbles work their way to the top, it is time to flip and cook the other side.
- To make the drizzle, in a small saucepan over medium heat, cook the berries and sweetener until all fruit is soft and warm, about 5 minutes. Place the whole mixture in a high powered blender to completely pulverize any seeds, or use an immersion blender if the seed texture is OK with you. You could also strain the berry puree through a sieve to remove the seeds. Makes about 1 cup sauce.
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