Chocolate Pancake Recipe Without Eggs (Sugar Free, Dairy Free)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1 pancake

Author: Lucy

Healthy, quick & easy oven baked chocolate pancake, ready in just 15 minutes. Allergy-friendly pancakes - free from gluten, dairy, soy, lactose, nuts, seeds, eggs, grains, oil & refined sugar. Vegan, autoimmune protocol (AIP) & paleo friendly.

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US Customary - Metric

Equipment

Ingredients

4 tablespoons carob powder
1.5 tablespoons green banana flour
2 tablespoons arrowroot powder
1/2 cup unsweetened apple sauce
1 tablespoon tiger nut milk or filtered water
1/8 teaspoon baking soda
1 cup berries of choice

Instructions

Preheat the oven to 425°F/220°C/200°C fan.
Line a 6 inch/16 cm circular cake tin with parchment paper.
In one mixing bowl, combine the dry ingredients (carob powder, green banana flour, arrowroot powder and baking soda).
In a separate mixing bowl, combine the wet ingredients (apple sauce and tiger nut milk).
Pour the dry ingredients into the wet ingredients and gently stir until fully combined (do not over mix the batter).
Transfer the mixture into the cake tin and spread until it forms an even layer.
Bake in the oven for 10 minutes or until the top is set and a toothpick in the centre comes out mostly clean.
Let the pancake cool for a few minutes in the tin. Then, transfer to a plate and serve straight away with the berries of your choice on top.

Notes

Links. Above links are for US readers. For UK readers – carob powder, green banana flour, arrowroot powder, unsweetened apple sauce, cake tin, mixing bowls, measuring spoons & cups, mixing spoon, parchment paper, weighing scales, toothpick cake tester.

Storage. After being left to cool completely at room temperature the pancake can be stored in a glass airtight container at room tempeature for 24 hours, in the fridge for up to 2 days or in the freezer for 2-3 months. Place a sheet of parchment paper between each pancake to prevent them going soggy.

To reheat pancakes. Lay the refrigerated or frozen pancakes out in a single layer on a baking tray covered with parchment paper. Cover the top of the pancakes with parchment paper to prevent them drying out. Bake in a preheated oven for 5 minutes at 350°F/180°C/160°C fan, or until the pancakes are warmed all the way through and the temperature of them is at least 165°F or 74°C when a food thermometer is placed in the centre. Transfer to a plate and serve.

Nutrition. Nutrition information is an estimate provided by an online calculator and is only intended for reference only.

Nutrition

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