Mint-n-Chip Gluten-Free Low-Calorie Pancake Recipe: Vegan, Soy-Free, Dairy-Free, Low-Carb Breakfast

This recipe was brought to you Freshies by Heide, a mixed martial artist with a knack for healthy cooking!

Being an athlete who trains multiple times a day and is required to keep my weight on check, I constantly struggle between eating healthy and eating whatever the inner fat kid inside of me desires (especially after a gruesome training session).
However, I’ve learned to balance this struggle by creating recipes that help satisfy my sweet tooth without deterring my strict diet. This recipe was inspired by my favorite ice-cream flavor.. “Mint-n-Chip!” It is high in fiber, low in sugar, contains healthy fats and is only a sensible 322 calories. This recipe is also gluten-free, dairy-free, soy-free and vegan. 

Ingredients

1/2 cup Bob Mill’s Gluten Free Flour

1/2 cup Unsweetened Almond Milk

2 tbsp Organic Unsweetened Apple Sauce

1 tbsp Cocoa Powder

4 tsp Erythritol (or table sugar)

2.5 tsp Baking Powder

1 tsp Coconut Oil

1 tsp Organic Vanilla Extract

1 tsp Organic Peppermint Extract

Liquid Stevia

Walden Farm’s Zero Calorie Chocolate Syrup

Enjoy Life Chocolate Chips

Green Food Coloring (optional)

Directions

1. In two separate bowls: mix 1/4 cup gluten free flour, 1/4 cup almond milk, 1 tbsp apple sauce, 1 tsp baking powder, 1/2 tsp melted coconut oil, 1/2 tsp vanilla extract, 1/2 tsp peppermint extract, 2 tsp erythritol & 10 drops of liquid stevia into each bowl. 
2. In the first bowl, add 1 tbsp cocoa powder & mix thoroughly. 
3. In the second bowl, add 0.5 tsp baking powder & 5 drops of green food coloring. Mix until batter is in liquid form. 
4. Heat pan with cooking spray & cook each side on low/medium for about 30 seconds or until little bubbles begin to form. 
5. Top pancakes with WF's chocolate syrup & chocolate chips.