Coffee Mocha Pancakes – Gluten-Free, Vegan, Serves 4
- 1 cup gluten-free all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons instant coffee granules
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- Dairy-free chocolate chips
- Coconut oil or cooking spray, for cooking
Directions:
In a mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, instant coffee granules, coconut sugar, baking powder, and salt. Add the unsweetened almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. If desired, fold in a handful of dairy-free chocolate chips for an extra mocha twist. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with coconut oil or cooking spray. Pour about 1/4 cup of the pancake batter onto the preheated skillet to form each pancake.
Cook the pancakes for 2-3 minutes on each side, or until they’re golden brown and cooked through. Once cooked, transfer the Coffee Mocha Pancakes to a serving plate. Serve the pancakes warm, and you can add your favorite toppings such as sliced bananas, dairy-free whipped cream, chopped nuts, or a drizzle of maple syrup. Enjoy a delicious breakfast that combines the rich flavors of coffee and chocolate in pancake form! ground cinnamon while they’re still warm. Serve the Eggnog French Toast Sticks with optional toppings like powdered sugar, fresh berries, and a drizzle of maple syrup. Enjoy this festive and delicious breakfast treat that captures the flavors of eggnog in a vegan, gluten-free twist!r cinnamon. Serve the Caramel Apple Macchiato immediately and enjoy this warm and comforting drink or delight in this drink over ice and keep the comfort coming!
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