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Super Green Chocolate Gluten-Free Pancakes

Super Green Chocolate Gluten-Free Pancakes

Have you ever heard of “selective eating syndrome?” Basically, they have put a label on kids and adults who are picky eaters! You know, the kind that won’t eat their veggies or drink Super Green Shakes. Well, in our house, we nip that in the bud early, which is why our daughter LOVES chocolate super green gluten-free pancakes!

chocolate gluten-free pancakes

No picky eaters at our house! Eating chocolate gluten-free pancakes with super greens.

Chocolate Gluten-Free Pancakes Recipe with Super Green

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Chocolate Super Green Gluten-Free Pancakes
 
Author:
Recipe type: Breakfast
Ingredients
  • Wet Ingredients
  • 2 eggs
  • 1 T vanilla extract
  • 1½- 2 cups coconut milk or almond milk
  • 1 T extra virgin organic coconut oil
  • Dry Ingredients
  • ½ cup almond flour
  • ½ cup coconut flour
  • ¼ cup rice flour
  • ¼ cup potato starch
  • ¼ cup super green powder (any brand will do - we mix our own)
  • ¼ cup ground flax seed
  • 1 t stevia powder
  • ¾ cup cocoa powder
  • 1 teaspoon finely ground pink Himalayan salt
  • 1 t pumpkin pie spice
  • 1 T egg replacer
Instructions
  1. Beat eggs and mix wet and dry ingredients in separate containers.
  2. Combine ingredients and pan fry in coconut oil.
  3. Make sure there is enough coconut oil to cover the entire pan.
Notes
Be creative and make them with your kids. The more they are involved the more they are likely to try out new stuff!

So, do you think YOUR kids will try these chocolate gluten-free pancakes?

Why not!

Add some fresh berries on top of a dollop of coconut whipped cream and they’ll love it!

How about YOU? How do you get your kids to eat their veggies and Super Greens powder?

If you like this check out more of our healthy and delicious breakfast recipes.

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This post currently has 12 comments.

  1. Pamela Shorland
    February 8, 2017

    I am following a Paleo lifestyle so need to find substitutes for the 1/4 cup of rice flour and preferably the potato starch.
    I’m thinking Quinoa, Green Banana or Buckwheat though would appreciate guidance with the starch.
    Do you think Tapioca would work?
    Can you suggest any other combinations?
    Many thanks.
    Pamela.

      Reply
    • Dr. Z
      February 10, 2017

      Hey Pamela,

      Ever try coconut or almond flour?

        Reply
  2. Jennefer Harris
    April 19, 2016

    The super green powder I tried has quite the mint/stevia taste. Could you recommend anything that is more bland and easier to sneak into smoothies or baked goods for my picky eaters?

      Reply
  3. Kim
    March 12, 2016

    I don’t have egg replacer and don’t think I would use it often enough to justify buying this. Is there a suitable substitute?

      Reply
    • Dr. Z
      March 18, 2016

      Hi Kim,

      You can use 2 or 3 whole eggs to replace with.

        Reply
      • Shelly Browne
        April 11, 2016

        This looks great for the kid in me! Thanks for all the great info and recipes!

          Reply
        • Dr. Z
          April 11, 2016

          Enjoy – you’ll love them! šŸ˜‰

            Reply
      • AH
        February 7, 2017

        If substituting 2 whole eggs for the 1 Tablespoon of egg replacer, then the total number of eggs for this recipe is 4, correct?

        Also, doesn’t replacing a dry ingredient with a wet ingredient change the moisture content? Does this change then require more flour?

        Thanks!

          Reply
        • Customer Support
          February 7, 2017

          Keep the two eggs in the wet ingredients and try 1 egg white = 1 1/2 tsp dry Egg Replacer in the dry ingredients

            Reply
      • Karen
        February 7, 2017

        So you use 2 eggs in the wet ingredients & then if not using egg replace you would add 2 or 3 more whole eggs with the dry ingredients? Or just use 4 eggs total?

          Reply
        • Customer Support
          February 7, 2017

          Hey Karen,
          You can keep the two eggs in the wet ingredients and then for the dry ingredients use 1 egg white = 1 1/2 tsp dry egg replacer.

            Reply

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