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Whole Grain Gluten-Free Chocolate Pancakes

  • Author: Annie
  • Yield: 14 1x


Make weekend breakfast a touch more decadent with rich chocolate pancakes studded with sweet granola and drizzled with chocolate-coconut sauce.


  • 1 1/4 cup nut milk
  • ~1 cup water
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. flaxseed meal + 6 tbsp. water (whisk together then let sit for a few minutes)
  • 2 tsp. vanilla extract
  • 1 3/4 cups whole grain gluten-free mix (I use King Arthur Flour’s Whole Grain Mix)
  • 1/2 tsp. powdered stevia
  • 3/4 tsp. xanthan gum
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • pinch salt


  1. While you mix up the batter, heat a skillet or griddle.
  2. In a large bowl, combine the GF mix, powdered stevia, xanthan gum, baking powder, baking soda, and salt. In a small bowl, whisk together the nut milk, apple cider vinegar, water, flaxseed meal mixture, and vanilla extract. Pour the wet ingredients into the dry and stir well to combine. If the batter seems too thick, add more water. Let the batter sit for a few minutes.
  3. Spoon batter onto the skillet or griddle and drop a tablespoon or so of chocolate granola over each pancake. Cook until the top dries and small bubbles pop up on the surface of the pancake and then carefully flip and cook for a few more minutes – these are thick pancakes. Serve piping hot with additional granola, if desired, and chocolate sauce.