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Chocolate Chip Pancakes-gluten free, nut free, vegan

 
One serving costs about $0.46

$0.46 per serving

14 people like this recipe

14 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 gluten-free,dairy-free,gluten free,dairy free side dish
spoonacular Score:20%

Spoonacular Score: 20%

 

If you have about about 45 minutes to spend in the kitchen, Chocolate Chip Pancakes-gluten free, nut free, vegan might be an amazing gluten free and dairy free recipe to try. One serving contains 190 calories, 2g of protein, and 11g of fat. For 46 cents per serving, you get a side dish that serves 12. This recipe from Foodista requires , sunflower oil, juice of lemon, and earth balance soy free spread. A couple people made this recipe, and 14 would say it hit the spot. With a spoonacular score of 20%, this dish is not so amazing. Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), and Vegan Gluten Free Chocolate Chip Banana Pancakes are very similar to this recipe.

Ingredients

Servings:
0.75 cups
0.75 cups sweet rice flour
sweet rice flour
0.75 cups
0.75 cups sorghum flour
sorghum flour
0.5 cups
0.5 cups arrowroot
arrowroot
0.25 cups
0.25 cups teff flour
teff flour
2 tsps
2 tsps aluminum free baking powder
aluminum free baking powder
1 tsp
1 tsp baking soda
baking soda
0.5 tsps
0.5 tsps nutmeg
nutmeg
0.5 tsps
0.5 tsps cinnamon
cinnamon
4 Tbsps
4 Tbsps xylitol
xylitol
0.5
0.5  dark vegan chocolate chips
dark vegan chocolate chips
1 cup
1 cup unsweetened coconut milk
unsweetened coconut milk
1
1  lemon (juice)
lemon (juice)
4 Tbsps
4 Tbsps pear
pear
0.25 cups
0.25 cups sunflower oil
sunflower oil
1 pinch
1 pinch kosher salt
kosher salt
some
some soy buttery spread
soy buttery spread
0.75 cups sweet rice flour
0.75 cups
sweet rice flour
0.75 cups sorghum flour
0.75 cups
sorghum flour
0.5 cups arrowroot
0.5 cups
arrowroot
0.25 cups teff flour
0.25 cups
teff flour
2 tsps aluminum free baking powder
2 tsps
aluminum free baking powder
1 tsp baking soda
1 tsp
baking soda
0.5 tsps nutmeg
0.5 tsps
nutmeg
0.5 tsps cinnamon
0.5 tsps
cinnamon
4 Tbsps xylitol
4 Tbsps
xylitol
0.5  dark vegan chocolate chips
0.5
dark vegan chocolate chips
1 cup unsweetened coconut milk
1 cup
unsweetened coconut milk
1  lemon (juice)
1
lemon (juice)
4 Tbsps pear
4 Tbsps
pear
0.25 cups sunflower oil
0.25 cups
sunflower oil
1 pinch kosher salt
1 pinch
kosher salt
some soy buttery spread
some
soy buttery spread

Equipment

measuring cup
measuring cup
frying pan
frying pan
spatula
spatula
bowl
bowl
measuring cup
measuring cup
frying pan
frying pan
spatula
spatula
bowl
bowl


Instructions

Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk. In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips. Measure the oil, then add pear sauce to the oil. Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined. Set aside for 10 minutes to let all the ingredients blend. When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along. With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done. Serve hot or warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.46
Ingredient
¾ cups sweet rice flour
¾ cups sorghum flour
½ cups arrowroot
¼ cups teff flour
2 teaspoons aluminum free baking powder
½ teaspoons nutmeg
½ teaspoons cinnamon
4 tablespoons xylitol
1 cup unsweetened coconut milk
1 lemon (juice)
4 tablespoons pear
¼ cups sunflower oil
some soy buttery spread
Price
$0.73
$0.51
$0.69
$0.32
$0.06
$0.07
$0.04
$0.44
$1.46
$0.20
$0.20
$0.74
$0.10
$5.56

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
189 Calories
2g Protein
10g Total Fat
22g Carbs
2% Health Score
Limit These
Calories
189
9%

Fat
10g
16%

  Saturated Fat
4g
31%

Carbohydrates
22g
8%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
106mg
5%

Get Enough Of These
Protein
2g
4%

Manganese
0.45mg
22%

Vitamin E
2mg
15%

Phosphorus
98mg
10%

Fiber
1g
8%

Selenium
3µg
5%

Magnesium
20mg
5%

Iron
0.87mg
5%

Potassium
160mg
5%

Copper
0.09mg
5%

Calcium
41mg
4%

Vitamin B3
0.81mg
4%

Vitamin B6
0.08mg
4%

Vitamin B1
0.04mg
3%

Zinc
0.34mg
2%

Vitamin C
1mg
2%

Vitamin B5
0.2mg
2%

Folate
6µg
2%

Vitamin K
1µg
2%

covered percent of daily need

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