Vickys Secret Ingredient Chocolate Chip Pancakes, GF DF EF SF NF

Vickys Secret Ingredient Chocolate Chip Pancakes, GF DF EF SF NF

These vegan pancakes use avocado as an egg replacer. Nobody would ever know! One batch makes 24 palm-sized pancakes


4 servings

  1. 240 g gluten-free / plain flour

  2. 1/4 tsp xanthan gum if using GF flour

  3. 4 tsp baking powder

  4. 2 tsp ground cinnamon

  5. 2 ripe, mashed avocados

  6. 240 ml light coconut milk

  7. 4 tbsp maple syrup

  8. 2 tbsp oil of choice

  9. 1 tsp vanilla extract

  10. 3 handfuls plain / dark chocolate chips

  11. Extra oil for the pan


  1. Mix the dry ingredients together. Omit the xanthan gum if not using gluten-free flour

  2. Add the wet ingredients and stir in. Add an extra 2 tbsp milk if using gluten-free flour. Stir in the chocolate chips – you can add blueberries etc instead of choc chips

  3. Oil a frying pan over a medium heat and wipe off excess with kitchen towel. Turn the pan down and make a test pancake with 1 tbsp of the batter. This will give you an indication if the pan is too hot and how long to cook

  4. Use 2 tbsp batter per pancake and when the edges begin to show popped bubbles, turn them over

  5. Serve warm as they are, with syrup or chocolate sauce poured over or dust them with icing sugar

  6. The twins ate them just as they were on the way to school! It snowed here this Pancake Day (2020)

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