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Since Valentine's Day falls on a weekend this year, making breakfast for your sweetheart is the perfect way to show your love. Megan Lavin is showing us a delicious, and healthy, chocolate pancake recipe.
Allergy-Friendly Chocolate Pancakes 2 cups gluten free flour (I use Cybele Pascal's recipe)
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 tsp xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups faux buttermilk (vanilla rice mix + 1 Tablespoon apple cider vinegar)
6 Tablespoons chick pea brine (also known as aquafaba)
Directions: Whisk together dry ingredients and set aside.
Put the chick pea brine in a stand mixer with the whisk attachment. Blend on high until stiff peaks form (just as they would for egg whites.)
Pour the faux buttermilk mixture into the dry ingredients and mix well.
Gently fold in the brine into the mixture until blended.
Pour onto a hot griddle, and flip once the bubbles start to pop in the batter.
Serve hot with a safe butter, powdered sugar or maple sysrup.