The best of both worlds. Chocolate and vanilla. No more need for decisions with these gluten-free vegan pancakes. Not only do you get your fix of both, but also a dose of secret veggies, to make this breakfast approved by just about everyone!
I’m terrible at making decisions. That’s why I have such a hard time buying things, deciding what my blog should look like, what to post, how I should spend my time, what I wanted for college, or even if I want peanut butter or tahini in my oatmeal! I hate making that leap to finality, to sign my soul away. One decision that I find myself forced to make each and every day, is what to have for breakfast! O the horror of it all!
I mean, this one decision will set the tone for the whole day. It could ruin the best meal or the day or make it perfect. It’s not just one decision either. You have to decide what type of breakfast: pancakes, waffles, mugcakes, oatmeal, cereal, buckwheat, quinoa flakes. Then the flavor: chocolate, vanilla, cinnamon. What nut butters, protein powders, stevias, o how the list just goes on and on!
And when something as important as breakfast must be critically decided on each day, we’ve got to find a way to make it a bit easier. My solution? Healthy pancakes with all the flavor! No need to decide if you want chocolate or vanilla, healthy or secretly indulgent, these fit what ever bill! Plus, pancakes always seem to be a winner? Am I right? I almost called these “Half & Half” pancakes, but I realized, people might get the wrong idea. There is no half & half creamer here, so I went with the boring “cookie-inspired” black and white. Have you ever had a black and white cookie? I don’t think I have. But they always remind me of NYC and Seinfeld. Plus, I always see them everyday in Starbucks. Since I can’t have them, I’ll take these pancakes….less decisions anyway 😉
Black & White Pancakes
Ingredients: (serves 1)
+ 3 TB of Millet Flour
+ 1 Tsp Ener-G Egg Replacer
+ 1/4 Cup Grated Zucchini
+ 7 Drops Vanilla Stevia
+ 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
+ 1 TB Unsweetened Cocoa Powder
+ 1/3 Cup Water (plus 1 TB set aside)
Vanilla Sauce – 1 TB Vanilla Protein Powder + 2 TB Water
Chocolate Sauce – 1 TB Chocolate Protein Powder (or Cocoa Powder) + 2 TB Water
+ In a bowl, combine the millet flour, all-purpose, egg replacer and stir. Then add the zucchini, stevia, and 1/3 cup water. Stir again until combined.
+ In a separate bowl, pour half the batter in to this new bowl. Then to one of the bowls, add the cocoa powder and extra tablespoon of water. Stir.
+ In the other bowl add the vanilla extract and stir.
+ Now, grease a non-stick pan with some coconut oil and heat over medium heat.
+ For two large pancakes, add half of one bowl to the pan and then half of the other bowl to the pan, letting them combine in the middle. Cook for 3-4 minutes, flip, and cook another 3-4 minutes. Repeat one more time for the rest of the batter.
+ To make the sauces, just stir each together in two small bowls. Top the two pancakes with the sauces however you’d like! I did zebra stripes 😉
There is one easy decision that I’ve already made a couple of weeks in advance. That is…the first breakfast I have to home will be pancakes. I haven’t had them in months and I miss them dearly! There is nothing like weekend pancakes made at home and savored one bite at a time while the sun is rising. O the glory! Reminds me of last summer. Many wonderful pancake mornings! My instagram was filled with pancakes photos and I plan on that happening again!
So tell me:
+ Have you ever had a black and white cookie? They do look amazing since they’re soft and shortbread-like. Not a normal cookie, but cakey. **Makes mental note to recreate recipe this summer.**
+ Chocolate or vanilla?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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