Chocolate Chip Pancakes-gluten free, nut free, vegan

8 steps · 45 min total

1. 01

   Make the 'Buttermilk'

   Pour the coconut milk into a small bowl and stir in the juice of 1 lemon. Set it aside for a few minutes; it will curdle slightly, mimicking buttermilk.
2. 02

   Combine Dry Ingredients

   In a large bowl, sift together the rice flour, sorghum flour, arrowroot, teff flour, 2 teaspoons aluminum-free baking powder, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and a pinch of kosher salt. Once sifted, fold in the vegan chocolate chips.
3. 03

   Mix Wet Ingredients

   Measure the sunflower oil, then stir in the pear sauce.
4. 04

   Combine Wet and Dry

   Pour the wet ingredients into the large bowl with the dry mixture. Using a rubber spatula, mix gently until just combined. Be careful not to overmix; a few lumps are fine.
5. 05

   Rest the Batter

   Let the batter rest for 10 minutes. This allows the flours to hydrate and the baking agents to activate.
6. 06

   Heat Skillet

   When you're ready to cook, heat a large non-stick skillet over medium-high heat. Add enough Earth Balance spread to lightly coat the bottom of the pan.

   Keep the spread nearby; you'll need to re-grease the pan between batches.

7. 07

   Cook Pancakes

   Using a 1/4 cup measuring cup, scoop batter and drop it onto the hot skillet. Cook for 1 to 2 minutes, until small bubbles appear on the surface and the edges look set. Flip the pancakes and cook for about another minute, until they're golden brown and cooked through.
8. 08

   Serve

   Serve the pancakes hot or warm.