Gluten-Free Cocoa Pancakes

If you’re looking for the Haiti Ebook, click here!

I haven’t been having time to bake.  At least not much.  I guess I never realized how much I do so, but being busy with the ebook and then trying to recover from the exhaustion that followed was not a good combination for my kitchen.  Each day that week I reclaimed a small amount of energy from the deficit I obtained, but the days still felt long and tiresome.  After this lovely long weekend (and the Olympics starting and Valentine’s day), I felt more firm.  Firm in my arms, that is.  When I’m overtired and running on empty, my arms don’t feel solid.  They aren’t getting their blood as strongly as a good day.  The plasma moves along dully and chills me to the core.  But that is getting better.  And these pancakes were the start of it.

These pancakes are much more of a cake.  One that just happens to be cooked in a pan.  They come courtesy of the lovely Kristen of Dine and Dish (who not only created the Adopt-A-Blogger program, but also contributed to A Hand for Haiti).  On that note, I am both an adoptee and a mentor for her program!  I’m thrilled on both parts and would love to introduce you to these lovely people.

Anne, of Cooking with Anne, is my fantastic mentor.  She has been blogging for years (and years!), and writes all over the web these days.  Family.com anyone?

Cathy, of ShowFood Chef is my awesome adoptee.  She’s a bit newer to the game, but does wonders making great food (and has me craving nutella).

Anyways, all in all I’m so glad to be matched up with these great girls =D.

Gluten-Free Cocoa Pancakes
Adapted from Dine and Dish by Lauren of Celiac Teen.
Ingredients
1 cup milk
1 egg
2 tbsp butter, melted
1 tsp vanilla
1/3 cup tapioca starch/flour
1/3 cup sorghum flour
1/3 cup millet flour
1/4 tsp xanthan gum
1/3 cup cocoa
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Steps
In a small bowl, combine milk, egg, butter and vanilla until blended.  In a separate bowl, combine remaining ingredients.  Whisk until uniform.  Add liquid mixture to flour mixture and whisk until just moistened.

Heat griddle or frying pan over medium heat until hot.  Use ~1/4 cup of batter for each pancake.  Just be aware that they do spread, so don’t crowd in the beginning.  Cook each pancake for 1-2 minutes, until the batter is set around the edges, then flip and cook for another 1-2 minutes, until cooked through.

Top with powdered sugar or any other toppings you enjoy!

Note: As I said, its more of a cake in a pan than a breakfast food.  But go ahead and have them for breakfast.  I sure would!