Gluten-Free Pancakes With Homemade Apple Jam

Gluten-Free Pancakes With Homemade Apple Jam

The recipe for these yummy Gluten-Free Pancakes With Homemade Apple Jam is a fall favorite in our house and Apple Jam is a delicious, easy and healthy way to use the apples from the Orchard, because, let’s face it If you went apple picking you have enough overpriced apples to feed the entire neighborhood! Am I right? 🙂
This recipe is low in sugar and made with simple ingredients like cinnamon and vanilla so you can skip the unhealthy ingredients of store bought jam and still enjoy a deliciously sweet and flavorful apple jam!
For the blog post, I added an easy Gluten-Free Pancake recipe that goes really well with the jam but feel free to enjoy it with crackers, gf bread, and desserts! This year I doubled the ingredients and made an extra batch to share with friends and keep in the fridge for later.
Joe and I like to add Apple Jam to our cheese plates! A little sweetness goes great with sharp cheese! Have you guys tried it?
Anyway, go get those apples ready for some homemade apple jam! The recipe is below. xo

Ingredients

Apple Jam

3 lbs of organic apples, peeled, cored and sliced

1 ½ cup water

3 cups coconut palm sugar Âľ tsp cinnamon

ÂĽ tsp ground cloves

 

Gluten-Free Pancakes

1 1/3 cup gluten-free all-purpose flour

1 tbsp monk fruit sweetener

1 tsp baking powder

½ tsp baking soda

ÂĽ tsp cinnamon

1/8 tsp Himalayan salt

½ tsp vanilla extract

2 tbsp ghee, melted

2 eggs

Apple Jam – In a large sauce pan over medium heat, combine the apples and water and bring to a boil. Reduce heat and let apples simmer until soft, 20-30min. Carefully transfer the cooked apples to a blender and puree. Add pureed apples, sugar, cinnamon and cloves to a clean sauce pan over medium heat and bring to a boil stirring consistently until the mix thickens. Remove from heat and let cool.

Gluten-Free Pancakes – In a large mixing bowl combine flour, monk fruit sweetener, baking powder, baking soda, cinnamon and salt. In another mixing bowl combine vanilla extract, melted ghee and eggs. Add the dry ingredients to the wet ingredients and mix using an electric mixer. Pour small amounts of batter onto a greased skillet over medium heat. Cook 2-3 minutes on each side or until golden brown. Repeat steps with remaining batter. Spread a generous amount of apple jam onto the pancakes and top with fresh apple slices and cinnamon (optional). Serve and enjoy!

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Gluten-Free Pancakes With Homemade Apple Jam
Gluten-Free Pancakes With Homemade Apple Jam! A healthy, easy to make and SO delicious recipe that is perfect for fall!
Gluten-Free Pancakes With Homemade Apple Jam
Servings
Ingredients
  • Apple Jam
  • 3 lbs apples peeled, cored and sliced
  • 1 1/2 cup water
  • 3 cups coconut palm sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • Gluten-Free Pancakes
  • 1 1/3 cup gluten-free all-purpose flour
  • 1 tbsp monk fruit sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp Himalayan salt
  • 1/2 tsp vanilla extract
  • 2 tbsp ghee melted
  • 2 eggs
Servings
Ingredients
  • Apple Jam
  • 3 lbs apples peeled, cored and sliced
  • 1 1/2 cup water
  • 3 cups coconut palm sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • Gluten-Free Pancakes
  • 1 1/3 cup gluten-free all-purpose flour
  • 1 tbsp monk fruit sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp Himalayan salt
  • 1/2 tsp vanilla extract
  • 2 tbsp ghee melted
  • 2 eggs
Gluten-Free Pancakes With Homemade Apple Jam
Instructions
  1. Apple Jam – In a large saucepan over medium heat, combine the apples and water and bring to a boil. Reduce heat and let apples simmer until soft, 20-30min. Carefully transfer the cooked apples to a blender and puree. Add pureed apples, sugar, cinnamon and cloves to a clean saucepan over medium heat and bring to a boil stirring consistently until the mix thickens. Remove from heat and let cool.
  2. Gluten-Free Pancakes - In a large mixing bowl combine flour, monk fruit sweetener, baking powder, baking soda, cinnamon, and salt. In another mixing bowl combine vanilla extract, melted ghee, and eggs. Add the dry ingredients to the wet ingredients and mix using an electric mixer. Pour small amounts of batter onto a greased skillet over medium heat. Cook 2-3 minutes on each side or until golden brown. Repeat steps with remaining batter. Spread a generous amount of apple jam onto the pancakes and top with fresh apple slices and cinnamon (optional). Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Sweet Potato Muffins (Grain-Free, Naturally Sweet)

Sweet Potato Muffins (Grain-Free, Naturally Sweet)

If you follow us on INSTAGRAM you know all about these Sweet Potato Muffins. The recipe is simple to make and requires a short list of ingredients including almond flour making it a grain-free alternative.

Wait! It gets better – skip the mixing bowls and all the ingredients into a blender! Yes, blender! Why spend extra time in the kitchen when you don’t have too!

My goal with this blog (and FlipBox) is to share healthy recipes that are simple to make and require minimal time in the kitchen. So if there is a way to cut corners and save me some time, you better believe I’m gonna do it! Wouldn’t you?

We hope you enjoy these moist, tender, not too sweet and oh so delicious muffins! Let us know what you think!

Btw – we are now live on Pinterest! Make sure to follow us, comment and upload your best FlipSide recipe photos!

 

Ingredients

2 cups almond flour

½ cup coconut palm sugar

1 tbsp baking powder

1 tsp cinnamon

1/8 tsp salt

1 cup mashed sweet potato

½  cup dairy free milk

½  cup unsweetened applesauce

½  cup coconut oil, melted

2 eggs

1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray
  2. Add all the ingredients into a blender and blend until a batter is formed
  3. Scoop spoonful’s of the batter evenly into the prepared muffin liners
  4. Bake 25-30min or until a toothpick inserted comes out mostly clean
  5. Remove from the oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely
  6. Serve and enjoy!

These muffins are freezer friendly! Make an extra batch and save for later. 🙂

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Sweet Potato Muffins (Grain-Free, Naturally Sweet)
These super moist, tender, not too sweet and oh so delicious muffins are a great breakfast or snack option! Make extra and freeze them for later!
Sweet Potato Muffins - Grain-Free, Naturally Sweet, Gluten-Free
Servings
Ingredients
  • 2 cups almond flour
  • 1/2 cup coconut palm sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup mashed sweet potato
  • 1/2 cup dairy-free milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 tsp vanilla extract
Servings
Ingredients
  • 2 cups almond flour
  • 1/2 cup coconut palm sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup mashed sweet potato
  • 1/2 cup dairy-free milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 tsp vanilla extract
Sweet Potato Muffins - Grain-Free, Naturally Sweet, Gluten-Free
Instructions
  1. Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray
  2. Add all the ingredients into a blender and blend until a batter is formed
  3. Scoop spoonful’s of the batter evenly into the prepared muffin liners
  4. Bake 25-30min or until a toothpick inserted comes out mostly clean
  5. Remove from the oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely
  6. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Healthy Gluten Free Blueberry Muffins

Healthy Gluten Free Blueberry Muffins

Healthy Gluten Free Blueberry Muffins are here!

It’s incredible how fast the summer came and went, no? We had an action-packed summer. We took Caro to Sesame Place (bless your heart if you’ve gone more than once, btw), Philly, the Coney Island Aquarium, she was all over the place. She had so much fun you’d think she’d reward us with NO MORE TEMPER TANTRUMS, right? Nope…still happening!

Anyway, NYC Schools start classes today and we want to wish all the littles (and not so littles) a happy and successful year! GOOD LUCK!

Joe is dropping Caro off at school today. Unfortunately, I have to miss her first day and head to work. Huge *sigh* #thestrugglesofworkingparents – it’s days like today that I wish I had more flexibility in my schedule but those days will come!

Don’t worry this isn’t turning into a sad post, HA! It’s quite the opposite – it’s a happy post b/c I get to share this AMAZING recipe with you! 🙂

I made these DE-LICIOUS, Healthy and Gluten Free Blueberry Muffins over the weekend and froze them. Thawed them out yesterday and boom…they were fresher than fresh this AM! I packed one in Caro’s lunch box, Joe had a few and I took some to work – everybody wins!

They are the perfect amount of sweet without being too sweet, healthy and most importantly, easy to make! We hope you like them.

BTW – how did you guys like our last post? Were the recipes helpful? Have you made them? if so, don’t forget to share your thoughts, comments, and pictures if you have them by tagging us on INSTAGRAM or FACEBOOK 

Ok – here’s the recipe! Happy Baking, guys!

Ingredients

2 ripe bananas, mashed
ÂĽ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
ÂĽ cup applesauce
1 teaspoon baking powder
2 cups gluten-free oat flour
1 cup fresh blueberries

Instructions

  1. Preheat the oven to 400°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray.
  2. In a large bowl, whisk the eggs. Add the mashed bananas, maple syrup, vanilla extract, salt, and applesauce and combine. Then mix in the baking powder and oat flour.
  3. Gently fold in blueberries, then scoop spoonfuls of the batter evenly into the prepared muffin liners.
  4. Bake for 5 minutes at 400°, then turn the heat down to 350° and bake for an additional 18 minutes.
  5. Let cool before serving.
  6. Enjoy!
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Blueberry Muffins (GF, Naturally Sweet)
A sweet (without being too sweet) breakfast or snack that is healthy, delicious and easy to make!
Healthy Gluten Free Blueberry Muffins
Servings
Ingredients
  • 2 ripe bananas mashed
  • 1/4 cup maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup applesauce
  • 1 teaspoon baking powder
  • 2 cups gluten-free oat flour
  • 1 cup fresh blueberries
Servings
Ingredients
  • 2 ripe bananas mashed
  • 1/4 cup maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup applesauce
  • 1 teaspoon baking powder
  • 2 cups gluten-free oat flour
  • 1 cup fresh blueberries
Healthy Gluten Free Blueberry Muffins
Instructions
  1. Preheat the oven to 400°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray.
  2. In a large bowl, whisk the eggs. Add the mashed bananas, maple syrup, vanilla extract, salt, and applesauce and combine. Then mix in the baking powder and oat flour.
  3. Gently fold in blueberries, then scoop spoonfuls of the batter evenly into the prepared muffin liners.
  4. Bake for 5 minutes at 400°, then turn the heat down to 350° and bake for an additional 18 minutes.
  5. Let cool before serving.
  6. Enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

4 Breakfast Flips For Back to School

4 Breakfast Flips For Back to School

Raise your hand if you’re fresh out of ideas on what to make for breakfast before the littles head back to school next week! I totally hear you and came to help! Because let’s face it, we are all on the same boat!

Real TALK! Depending on Caro’s mood (she’s moody now, guys) she’ll either have an impressive bowl of lentils, veggies, and rice or dairy free chocolate chips and a yogurt…NOTHING ELSE! There’s no in between and because there is no in-between I need to make sure she has a healthy, hearty breakfast that keeps her full and alert just in case lunch isn’t as successful as I planned.

I rounded up four of her favorite breakfast recipes, recipes I know she loves and gets excited about and gave them a tweak! BOOM – one less thing to worry about during the most stressful week of the year!

These recipes are my go-to and I’m here to SHARE them with YOU!

Remember to plan ahead, and if time allows, get them excited to help you in the kitchen.

Good luck, guys! We GOT THIS!

 

 

1.Vegan Banana Chocolate Chip Bars

Guys! This recipe is F (yup I dropped the F bomb) amazing. I always share it with my co-workers, my friends, my neighbors. People ask me for this recipe all the time. It’s GOOD and FILLING! Best part? It’s dairy FREE! Store leftovers in an airtight container and save them for afternoon snacks later in the week, or take some to work if you haven’t already inhaled ½ the batch! 🙂

You can also add nuts (if the school isn’t a NUT free school, super important) or ¼ cup hemp or chia seeds if your kids tolerate chia seeds. Use this recipe to sneak in some seeds or healthy fats!

2. Gluten Free Double Chocolate Pancakes

Holy Moly THESE pancakes are EVERYTHING! Light, fluffy, moist, not too sweet, PERFECTION! Not gonna lie, these take a little more time than the other recipes on this list but not by very much. I suggest making them on a Sunday and saving 1/2 the batter for Monday or saving this recipe for a morning when you have a little more time (if that’s even possible?)

These pancakes are the perfect example of how eating healthy CAN be delicious! Can’t wait for you to try!

 

 

3. Fluffy Gluten Free Pancakes

If it ain’t broke DON’T FIX IT. Aka – don’t spend hours searching new recipes when you can add fun ingredients to recipes you already know they love. I’ve shared a few versions of this recipe and each time I added a new ingredient. My goal is to get Carolina excited about a healthy breakfast that will give the energy she needs to go on with her business (whatever important business 3-year-olds have these days)

Ok, so here I added ÂĽ cup dye-free sprinkles to the mix before cooking, then a few more sprinkles before serving and done! You can also add dairy-free chocolate chips. Note: I tend to skip the maple syrup when I add chocolate chips or add fewer chocolate chips if they MUST have the syrup. Chopped berries? Hemp seeds? Anything goes. This recipe is almost impossible to mess up. Try it!

4. Dairy-Free Oatmeal Bars

This recipe is loosely adapted from Bob’s Red Mill (HEY, BOB!). I love it and share it with you because it’s a great breakfast idea for the entire family. It’s basically a bowl of oatmeal on-the-go because let’s face it, hot oatmeal is great and everything but gets boring, who’s with me?

Don’t care or like preserve? Skip it, we don’t judge! Drizzle a little honey instead. Here’s the recipe:

Ingredients
1/2 cup ghee, melted
1 tsp vanilla extract
1 cup gluten-free oat flour
1 cup gluten-free rolled oats
1/2 cup coconut palm sugar
1 tsp arrowroot powder
1 tsp baking powder
1 tsp lemon zest
1/2 tsp Sea Salt
2/3 cup naturally sweetened preserve (optional)

Instructions
Preheat oven to 375°F. Grease an 8x8-inch baking pan. In a medium bowl, combine ghee and vanilla extract. Stir in flour, oats, sugar, arrowroot powder, baking powder, lemon zest and salt until combined. Press mixture into bottom of baking pan. Evenly spread homemade preserve on top and bake, 20-25 min. Let cool before cutting into bars and serving.

Note: Refrigerate for up to 2hrs for a firmer consistency.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Vegan Banana Chocolate Chip Bars

Vegan Banana Chocolate Chip Bars

This is definitely one of my favorite recipes and a recipe I love making for others. Made with gluten-free flour, dairy-free milk, and other simple ingredients, it’s the perfect example of how something healthy and nutritious can also be delicious. It’s also a perfectly quick and easy recipe to make with your little ones – because who doesn’t love mashing bananas and playing with chocolate chips 🙂 We hope you like it!

Ingredients

3 ripe bananas

1 teaspoon vanilla extract

1/4 cup unsweetened dairy-free milk

1 teaspoon apple cider vinegar

1/2 cup organic coconut oil

3/4 cup organic coconut palm sugar

2 cups gluten-free oat flour

3/4 teaspoon baking soda

1/4 teaspoon Himalayan salt

1 cup dairy-free chocolate chips

 

Instructions

  1. Pre-heat the oven to 350° F. Grease a 9 x 9 baking pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
Print Recipe
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Vegan Banana Chocolate Chip Bars
A deliciously tender and perfectly sweet recipe that everyone can enjoy. Plus it's gluten-free and refined sugar-free. Yum!
Vegan Banana Chocolate Chip Bread
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Vegan Banana Chocolate Chip Bread
Instructions
  1. Pre-heat the oven to 350° F. Grease a 9 x 9 baking pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Gluten-Free Double Chocolate Pancakes

Gluten-Free Double Chocolate Pancakes

Happy Wednesday! Joe and I are back from the most amazing trip to Devon, the English countryside where our friends Katie and Craig got married. We stayed in a beautiful hotel – Hotel Endsleigh – just 2.5hrs south of London by train. The hotel is set in 100 acres and has the most beautiful gardens and views of the river, it was magical and an experience we will never forget.

The bride and groom served healthy meal options to meet all dietary needs complete with an assortment of tea served in antique silver teapots, gluten-free sandwiches, dairy-free desserts and vegan entrees. It was like living in a dream and it was fabulous.

The only way I can top the amazingness of our trip is with these Gluten-Free Double Chocolate Pancakes made with Bob’s Red Mill Paleo Baking Flour and Enjoy Life Dairy-Free Chocolate Chips. They are moist, satisfying and not too sweet. It’s like having a healthy breakfast that taste like dessert. We hope you enjoy the recipe plus a picture of us at the wedding. And yes, I wore a fascinator! 🙂

Ingredients

2 cups gluten-free Paleo Baking Flour

½ cup dairy-free chocolate chips

½ coconut palm sugar

3 tablespoons cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

4 eggs

1 ½ cup dairy-free milk

1 tablespoon vanilla extract

1 tablespoon ghee, melted (more for frying)

Instructions

  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla, and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
Print Recipe
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Gluten-Free Double Chocolate Pancakes
Deliciously satisfying and never too sweet. This pancake recipe makes a healthy breakfast taste like dessert.
Gluten-Free Double Chocolate Pancakes
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Gluten-Free Double Chocolate Pancakes
Instructions
  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018