Oh my goodness, let me tell you about these *caramel chocolate pancakes*! They’re not just any pancakes; they’re *vegan* and *gluten-free*, making them a delightful treat for just about everyone at the breakfast table. Trust me, whether you’re vegan, gluten-free, or just a pancake lover, these fluffy stacks are going to steal your heart (and your taste buds!). The combination of rich cocoa, sweet caramel drizzled right on top, and those little bursts of dairy-free chocolate chips is pure bliss in every bite. I can’t even begin to explain the joy of waking up to the smell of these cooking on a lazy Sunday morning. They’re my go-to for breakfast, and honestly, they might just become yours too! Get ready to flip some of the best pancakes of your life!
Ingredients List
- 1 cup gluten-free flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup dairy-free chocolate chips
- 1/4 cup caramel sauce
How to Prepare Instructions
Step 1: Combine Dry Ingredients
First things first, grab a mixing bowl and let’s get those dry ingredients together! Start by adding your 1 cup of gluten-free flour, 2 tablespoons of cocoa powder, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Give it a good whisk to make sure everything’s combined and there are no clumps. This is where the magic starts, so mix it well!
Step 2: Mix Wet Ingredients
Now it’s time for the wet ingredients to join the party! In a separate bowl, pour in 1 cup of almond milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk these together until they’re nice and smooth. You want that lovely sweetness and flavor to come through, so make sure it’s well mixed before we combine the two!
Step 3: Incorporate Chocolate Chips
Alright, here’s where things get really exciting! Gently fold in 1/4 cup of dairy-free chocolate chips into the wet mixture. Be careful not to overmix—just a few folds until they’re evenly distributed. You want those chocolatey little gems to be scattered throughout the batter for the ultimate chocolate experience!
Step 4: Heat the Pan
Next up, let’s get that pan ready! Heat a non-stick pan over medium heat. I usually let it warm up for about 2-3 minutes. If you have a drop of water, toss it in the pan; if it dances around and evaporates, you’re good to go! A well-heated pan is key to achieving that perfect golden-brown pancake!
Step 5: Cook the Pancakes
Now, for the fun part—cooking! Pour about 1/4 cup of batter onto the heated pan for each pancake. You’ll know it’s time to flip when you see bubbles forming on the surface, which usually takes about 2-3 minutes. Once those bubbles pop, give it a flip and cook for another 1-2 minutes until it’s beautifully golden brown. Oh, the smell is going to be heavenly!
Step 6: Serve with Caramel Sauce
Finally, it’s time to serve! Stack those fluffy pancakes high on a plate and drizzle with 1/4 cup of caramel sauce. You can even add extra chocolate chips on top if you’re feeling indulgent! Trust me, this sweet touch takes your breakfast to a whole new level. Enjoy every delicious bite!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 25 minutes!
- Decadent flavor from the rich cocoa and sweet caramel.
- Made with wholesome, healthy ingredients that everyone can enjoy.
- Vegan and gluten-free, perfect for various dietary needs.
- Fluffy and satisfying pancakes that will leave you wanting more.
- Great for breakfast or brunch, and perfect for lazy weekends.
- Customizable with your favorite toppings—think fresh fruit or extra chocolate!
Tips for Success
To make sure your caramel chocolate pancakes turn out perfectly every time, here are some of my favorite tips:
- Preheat your pan: A well-heated pan is crucial! If it’s not hot enough, the pancakes can end up soggy instead of fluffy. Remember to let it warm up for a few minutes before pouring in the batter.
- Check for bubbles: Keep an eye on those bubbles forming on the surface as your pancakes cook. That’s your cue to flip! If you flip too soon, they won’t be cooked through, and nobody wants that.
- Adjust sweetness: If you like things a little sweeter, feel free to add more maple syrup to the batter. Just taste it before cooking! I love a good drizzle of caramel sauce, but balancing the sweetness in the batter is key.
- Don’t overmix: When you fold in the chocolate chips, be gentle. Overmixing can lead to tough pancakes, and we want them light and fluffy, right?
- Experiment with toppings: Get creative with your pancake toppings! Fresh fruit, a sprinkle of nuts, or a dollop of dairy-free yogurt can elevate your breakfast game even more.
- Store properly: If you have leftovers (which is rare because they’re so good!), pop them in the fridge in an airtight container. They reheat beautifully in the toaster or microwave!
With these tips in your back pocket, you’re all set to make the best caramel chocolate pancakes that’ll impress everyone at the breakfast table!
Storage & Reheating Instructions
If you happen to have any leftover caramel chocolate pancakes (though I doubt it!), storing them is super easy! Just place them in an airtight container and pop them in the fridge. They’ll stay fresh for about 3-4 days. When you’re ready to indulge again, reheating is a breeze!
You can warm them up in a toaster for that lovely crispness on the outside. Just a minute or two should do the trick. If you prefer the microwave, place a pancake on a microwave-safe plate and heat for about 20-30 seconds. Keep an eye on it so it doesn’t get too hot—nobody likes a rubbery pancake!
Feel free to drizzle a little extra caramel sauce on top when reheating for that fresh-from-the-griddle taste. Enjoy those delicious pancakes again and again!
Nutritional Information
Curious about what’s in these scrumptious caramel chocolate pancakes? Here’s a quick look at the nutritional values for each pancake, so you can enjoy them guilt-free:
- Calories: 150
- Fat: 4g
- Protein: 3g
- Carbohydrates: 25g
- Sugar: 6g
- Sodium: 200mg
- Fiber: 3g
These pancakes are not only delicious but also packed with goodness! Enjoy them as part of a balanced breakfast, and feel good knowing you’re treating yourself right. Perfect for starting your day with energy and flavor!
FAQ Section
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking in the morning. You’ll have delicious caramel chocolate pancakes ready to go!
What can I use instead of almond milk?
If almond milk isn’t your thing, no worries! You can substitute it with any other plant-based milk like soy, oat, or coconut milk. Just make sure it’s unsweetened to keep the balance of flavors right!
Do I need to use gluten-free flour?
If you don’t have gluten-free flour on hand, you can use regular all-purpose flour, but keep in mind it won’t be gluten-free anymore. If you’re looking for a great gluten-free option, I love using a 1:1 gluten-free blend!
Can I add other mix-ins?
Definitely! Feel free to get creative! You can add chopped nuts, berries, or even a sprinkle of cinnamon for an extra flavor boost. Just remember not to overload the batter to keep them fluffy!
How do I know when the pancakes are done cooking?
You’ll know they’re ready to flip when you see bubbles forming on the surface, usually after about 2-3 minutes. Once flipped, they should take another 1-2 minutes to achieve that lovely golden-brown color. Just keep an eye on them!
Can I freeze these pancakes?
Yes, you can! Just let them cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag. They’ll keep for about 1-2 months. When you’re ready to enjoy, just reheat in the toaster or microwave!
What can I serve with these pancakes?
I recommend drizzling them with extra caramel sauce, but fresh fruit, nut butter, or even a scoop of vegan ice cream can take your pancake breakfast to the next level. Get creative and enjoy!
Caramel Chocolate Pancakes Vegan Gluten Free for Joyful Mornings
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious vegan and gluten-free caramel chocolate pancakes.
Ingredients
- 1 cup gluten-free flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup dairy-free chocolate chips
- 1/4 cup caramel sauce
Instructions
- In a bowl, mix gluten-free flour, cocoa powder, baking powder, and salt.
- Add almond milk, maple syrup, and vanilla extract. Stir until smooth.
- Fold in dairy-free chocolate chips.
- Heat a non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the pan for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Drizzle with caramel sauce before serving.
Notes
- Store leftovers in the fridge.
- Reheat pancakes in a toaster or microwave.
- Adjust sweetness with more maple syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: caramel chocolate pancakes vegan gluten free