This chocolate avocado pancakes are dairy free, gluten free, egg free and naturally vegan.
Avocados are a great substitute for eggs in gluten-free pancakes, giving these chocolaty flapjacks a fudgy consistency. This batter can be prepared ahead of time and kept chilled up to 2 days, saving time on busy mornings. For best results, let the batter sit at room temperature at least 30 minutes before using.
- DifficultyVery easy
- Preparation time5 Minutes
- Rest time30 Minutes
- Cooking time10 Minutes
- Cooking methodStove
- 150 gyogurt (dairy free or vegan)
- 300 grice flour (gluten free)
- 30 gbitter cocoa powder (unsweetened)
- 120 gsugar (brown)
- 1 pinchsalt
- 1 teaspoonbaking powder
- 1 teaspooncinnamon powder
In a bowl, combine all the dry ingredients
Blend the avocado with the yogurt and add it to the dry ingredients, mixing with a whisk.
Mix well to remove any lumps.
Another procedure, add all ingredients to a blender or food processor and blend until mixture resembles pancake batter.
Leave to rest for 30 minutes at room temperature or overnight in the fridge.
For best results, let the batter sit at room temperature at least 30 minutes.
Grease a griddle/pan with cooking spray or oil of choice and place on medium heat.
Spoon batter into pancakes and let cook for about 2 minutes on one side. Flip pancake and let cook for about a minute on the other side, or until done
Let cool and enjoy with maple syrup and fresh fruit, or jams.
Storage, chocolate avocado pancakes can be stored already cooked for a few days in the fridge, closed in an airtight container
This batter can be prepared ahead of time and kept chilled up to 2 days.