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Pure2Raw: Gluten-Free Vegan Chocolate Chip Cookie Pancakes with Marshmallow Creme

Ingredients for cookie pancakes:

• 1/4 cup arrowroot
• 1/4 cup amaranth flour
• 1/2 cup brown rice flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 10 drops liquid stevia
• 1/2 cup applesauce
• 1/4 cup coconut oil
• chocolate chips (as many as you would like) (we used Enjoy Life Chocolate Chips)

To make cookie pancakes:

*we tried to make our typical pancakes have a more cookie taste and feel to them so we played around with the leavening to help create a more cookie like pancake.

Place all dry ingredients in a large bowl and mix to combine. Next add in liquids and stir till combine. Toss in chocolate chips and stir.

Scoop cookie pancake batter onto a hot oiled skillet and cook for a few minutes on each side. Remove from heat and layer up with marshmallow creme filling. Drizzle with agave or maple syrup for final touches!

What we did for marshmallow creme:

We followed our creamy filling from our brownie sandwiches – we did maple syrup instead of agave and 3 tbsp oil instead of 4 tbsp. Added about 1/2 tsp marshmallow extract.

*Need other creme filling ideas check out our cashew coconut butter creme or our nut-free creme.

Substitutions:

• again with the flour you can use any gluten free flours of your liking or non-gluten free flours
• instead of stevia you can use 1-2 tbsp of a liquid sweetener, just note you might need less ‘liquid’ elsewhere (so maybe reduce oil or applesauce)
• instead of applesauce you can use any puree of your liking
• for other pancake recipes check out some of our other favorites: tiramisu, almond butter jelly, tahini maple or almond lemon