They were free this time around. Free to choose which meal of the day to prepare. Free to choose what they wished to make.
So of course, Brittany immediately chose something with an insane amount of chocolate. As any 11-year-old girl would, I suppose!
She wanted to make chocolate pancakes. But not just that. She wanted chocolate chips in the pancakes, and to sandwich the pancakes with a layer of peanut butter. And top with more chocolate chips. I knew I had to find a way to make this breakfast just a touch healthier than it would seem. But I had to be sneaky. These were supposed to be fun pancakes, after all!
So I turned to my two friends – coconut flour and agave nectar. I love using coconut flour in baked goods – it’s gluten-free, lower in carbohydrates, and high in fiber. It also seems to create fluffier, lighter baked goods than some other gluten-free flours – always a good thing when we’re talking pancakes. Agave nectar has less of an impact to blood sugar levels than sugar – an added bonus for you when you’re serving a sweet treat to kids – no crazy, out-of-control, hyped-up-on-sugar children! These weren’t health food by any means, but I did feel a bit better knowing I was making a few tweaks for the better.
These pancakes were pretty tasty – just the right amount of chocolate, and they were very filling. And for once, all of the kids enjoyed the meal! (If I haven’t told you before, I live in a house with some picky eaters.) I say that means these are definitely a keeper.
Gluten-Free Chocolate Chocolate Chip Pancakes
5 eggs, separated
5 T butter, melted
1/3 c milk
2 T agave nectar
1/2 t salt
1 t vanilla extract
1/3 c coconut flour
1 T unsweetened cocoa powder
1/2 t baking powder
1/4 c chocolate chips, plus more for topping pancakes
Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, agave nectar, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.
Heat a nonstick pan to medium heat. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.
Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.