Updated on February 10, 2012
I’m having a hard time putting my feelings into words when it comes to this month’s bloghop topic. One thing that I can say is that I absolutely love it! I’m so excited for all of the delicious recipes that will be floating around before and even after Valentine’s day, although, I don’t think that my waistline is. 😉 I already have so many ideas whirling around my head, I can’t wait to spoil you all with decadent recipes that seduce you into making them. But, don’t worry, I’ll sneak in a few healthy ones here and there so as not to be so guilt inducing.
The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Baking and Cooking, A Tale of Two Loves ~ Becky HigginsBaking Extravaganza ~ SamanthaEasily Good Eats ~ Three CookiesElephant Eats ~ AmyKitchen Belleicious ~ Jessica
Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of February 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove.
Serves: Approx. 3
- 1 Cup Rolled Oats
- 1/2 Cup Bob’s Red Mill Gluten Free Flour
- 2 Tbsp. Ground Flaxseed
- 1/3 Cup Cocoa Powder
- 3/4 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 Cup Water or Non-Dairy Milk
- 2-3 Tbsp. Agave Nectar
- 2 tsp. Melted Coconut Oil
- 2 tsp. Vanilla Extract
- 1 Tbsp. Club Soda
- 3 Tbsp. Maple Syrup
- 2 Tbsp. Peanut Butter
- 1/4 tsp. Vanilla Extract
- Place all ingredients, from the Oats to the Club soda into a blender and pureé until completely smooth. Let the batter sit for 10-15 minutes and warm a pan over medium heat, coat it with a thin layer of oil if you do not have a non-stick pan.
- Once the pan is warm and the batter has set, pour your pancakes to be 4-5″ wide. Wait until there are many air bubbles/holes coming out of the top before flipping over, just be careful not to burn them (you may need to lower the heat just a little bit).
- While the pancakes are cooking, heat your oven to 175°F or the lowest temperature setting. Keep a cookie sheet in the oven and place the pancakes on it to keep them warm while you use the rest of the batter.
- In a small bowl or cup with a pour spout, warm up the maple syrup, peanut butter, and vanilla together; either in a double boiler or in the microwave. Stir the mixture together until it is creamy and a little thicker than syrup.
- Top the pancakes with the peanut butter sauce and indulge! 🙂
These pancakes tasted great, and the peanut butter sauce really set them apart. It was hard not to eat them all! Good thing they are extremely filling and I also had my sleepy boyfriend to help me out with eating them. 😀 I’d love to add some chocolate chips to the recipe, but I think it is rich enough as it stands. The gluten-free flour keeps the pancakes pleasantly moist and the texture is great! I’m still having dreams about the peanut butter sauce, though; I might just put that stuff on everything!
Check out the rest of the #Chocolatelove recipes, below!