GLUTEN-FREE PUMPKIN CHOCOLATE CHIP PANCAKES WITH DARK CHOCOLATE SAUCE AND PUMPKIN SEEDS

Recipe By Shirell Dalton, The Simple Chocolatier

Prep: 7 minutes Cook: 18 minutes Yields about 1/2 dozen pancakes

Ingredients:

Pumpkin Pancakes:

1 cup Trader Joe’s Gluten Free Pumpkin Pancake Mix (follow the package directions)

1/4 cup semi-sweet chocolate chips

Dark Chocolate Sauce:

1 cup coconut milk (use canned coconut milk or So Delicious Culinary Coconut Milk)

1 tablespoon unsalted butter

1/4 cup raw honey

1/4 cup quality bittersweet chocolate chips

1/4 cup quality semi-sweet chocolate chips

Other Toppings:

Trader Joe’s Pumpkin Spiced Pumpkin Seeds

pure maple syrup or raw honey (optional)

Directions:

Follow the package directions to make the pumpkin pancake batter. Fold in the chocolate chips then place the batter in the refrigerator. Make the chocolate sauce then set the sauce aside. Once the chocolate sauce has been made and set aside, remove the pancake batter from the refrigerator and cook the mixture according to the package directions. Stack pancakes and pour maple syrup (or honey) then chocolate sauce over the tops then top with the pumpkin spiced pumpkin seeds.

To make the Dark Chocolate Sauce– In a small saucepan, heat the coconut milk, butter and honey over medium low heat until it simmers to a light boil. Add the chocolate chips then gently whisk until the chocolates chips are completely melted. Remove the saucepan from the heat and set aside. To store any unused portion of chocolate sauce, allow the sauce to cool then pour it in an airtight container. Store it in the refrigerator for up to one week.

Variations:

Extra–Spiced Gluten Free Pumpkin Chocolate Chip Pancakes–  Follow pancake mix package directions. To the dry mixture, add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/8 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/4 cup semi-sweet chocolate chips. To the wet mixture, add 1/4 teaspoon pure vanilla. Gently mix(do not overmix) and cook pancake batter according to package directions.Pour chocolate sauce over the pancakes and top with pumpkin seeds.

Dark Chocolate Sauce with Raw Cacao– – In a small saucepan on medium low, heat 1-3/4 cups coconut milk (use canned coconut milk or So DeliciousCulinary Coconut Milk) and 1 tablespoon unsalted butter. In a small bowl, whisk together 1/4 cup plus 2 tablespoons raw cacao (cocoa powder can also be used), 1/4 cup plus 2 tablespoons unrefined sugar, and 2 tablespoons tapioca starch. Slowly add and whisk the dry ingredients into the saucepan of coconut milk and butter. Remove from heat then add 1/2 teaspoon pure vanilla (optional).

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2018 Shirell Dalton, All Rights Reserved