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Regina's avatarRegina

Strawberry Chocolate Chip Pancakes

Fresh strawberries and chocolate chips wrapped in delicious pancakes and topped with cream! I made these gluten-free, dairy-free, and egg-free, but you can always substitute with your preferences. I use some bean flour whenever I can to add an extra boost of nutrition.
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Prep Time 10 minutes
Cook Time 15 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups oat flour
  • 1/4 cup chickpea flour or more oat flour
  • 1/2 cup gluten-free flour blend or more oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • pinch of salt
  • 2 cups strawberries I even threw in a few strawberry tops for added nutrition
  • 1 1/2 cups unsweetened plant milk
  • 2 flax eggs
  • 3 pitted mejool dates
  • 1 cup dairy-free chocolate chips
Optional/Additional Toppings
  • Dairy-free whipping cream whipped with maple syrup
  • sliced strawberries
  • extra chocolate chips if desired
  • maple syrup

Method
 

  1. Add all ingredients to a food processor or blender and blend until smooth, stopping to scrape down the sides of the bowl as needed. Blend until smooth and creamy. Fry on a hot griddle or skillet, using 1/4 cup batter per pancake. When you see bubbles coming through and the edges turn a little matte, flip and continue frying for a few minutes until cooked through. Top with desired toppings.
    *Flax eggs are just 2 tablespoons of water with 1 tablespoon of flax meal. Let set for about five minutes to congeal.

Notes