Chocolate Chocolate Say It Twice Pancakes

[These double chocolate pancakes from The UnDiet Cookbook make a great vegan, refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free breakfast. Suitable for Stage 3 and beyond on an anti-candida diet.]

Chocolate Pancakes from UnDiet cookbook recipe on rickiheller.com

[Photo from The UnDiet Cookbook by Meghan Telpner. Photo credit: Maya Visnyei.]

Quiz time! It’s super easy. (Really, if you’ve been reading my blog for a while–actually, if you’ve read, oh, at least one post– you should get 10/10 on this one). Here goes:

1) What is Ricki’s favorite food?

a) Chocolate

b) Chocolate

c) Chocolate

d) All of the above

2) What meal of the day is Ricki’s favorite meal?

a) Lunch

b) Dinner

c) Breakfast

3) Which food is Ricki’s favorite food at that favorite meal?

a) Cinnamon Toast with Wonder Bread and lots of refined sugar

b) Egg McMuffin

c) Pancakes

Okay, so maybe that’s a bit of a cheat; there’s no way you could have gotten 10/10 on that quiz (especially since there were only 3 questions). If you chose the last option in each question, though, you did score 100%!

Given that chocolate is my favorite food, breakfast is my favorite meal, and pancakes are my favorite breakfast food–well, imagine my elation when I came across Meghan Telpner’s new recipe in The UnDiet Cookbook for double chocolate pancakes (and my shock when I realized I hadn’t yet posted a similar recipe of my own)!

If you have an interest in eating healthfully, holistic health–all presented with some upbeat, colorful delivery–you are likely already familiar with Meghan. Meghan is a holistic nutritionist, speaker, author and founder of the Academy of Culinary Nutrition, and online academy for folks interested in furthering their own knowledge of eating and cooking with healthy, whole foods (and then spreading the message to others). Meghan also offers a plethora of online courses and digital products on her site, MeghanTelpner.com (oh, and she’s one heck of an entrepreneur, too).

ricki and meghan

[Vintage nutritionists! Circa 2011: that’s me on the left, Meghan on the right. All vintage photos

are blurry, right? 😉 ]

I’ve known Meghan for quite some time (eons in blog years!), ever since she started her first blog, then called Making Love in the Kitchen. I actually searched my comments page to find her first comment on this site. It’s from November 4, 2008 (!!), on my Roasted Garlic and Pumpkinseed Pesto recipe page. Here it is:

“As soon as I am over this juice fasting, this is so going on my first week back on food list. So hungry for something that is not juice. Your recipes never fail to tempt!”

Seems we’ve both changed quite a bit since then! I’m pretty sure Meghan’s ideas about fasting evolved from that time to the ones she shared in her first best-selling book, UnDiet: Eat Your Way to Vibrant Health, and her more recent The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life, where she advocates a no-deprivation, tailored-to-you-and-your-body, fun-infused approach to eating healthfullyAnd thankfully, my food photography has evolved since then, too.

Meghan Telpner UnDiet cookbook review

These pancakes are from The UnDiet Cookbook, and they are not only gluten-free, dairy-free and optionally egg-free, they are CHOCOLATE! And then, chocolate again (I just said it twice!). I already love buckwheat flour–and y’all know how much I love chocolate and pancakes–so this was really a no-brainer for me.

The HH and I enjoyed these hearty, not-too-sweet but utterly satisfying pancakes a few weeks back for brunch, and I’ve since made them again. I used unsweetened carob chips in place of chocolate the first time, and chopped unsweetened Giddy YoYo chocolate the second. Totally delectable, both times.

candida diet, gluten-free, sugar-free, vegan double chocolate pancakes recipe

[My brunch version of the pancakes. Here topped with my Avocado Whipped

Cream from Living Candida-Free. Forgive the iPhone photo!]

The book contains 130 gluten-free, refined sugar-free and vegan-adaptable recipes for drinks, breakfasts, dips and spreads, soups, salads and veggie side dishes, mains, condiments and sauces, and (of course) desserts. There’s also an entire “Lifestyle” section that features information and tips on beauty care, entertaining, travel and general UnDiet philosophy “for Life.” In other words, everything you need to know to upgrade your life to a more natural, healthier, more delicious level.

Like her first book, Meghan’s The UnDiet Cookbook is a gorgeous volume, with stunning photos (by Maya Visnyei and Catherine Farquharson) and top-notch production values. It’s a book you’ll savor for a long time, and refer to over and over again.

But for now, enjoy some pancakes.

chocolate pancakes from UnDiet cookbook by Meghan Telpner

[photo credit: Maya Visnyei]

Disclosure: This post may contain affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

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Comments

  1. wow these look really good – I made chocolate pancakes earlier this year and was in love with them but I daren’t make them for breakfast – mine were for dessert. However we came across an idea for making pancakes by pouring some batter in the pan, dropping a spoon of nutella on it and then covering with more batter – and we enjoyed these for breakfast a few times – pretty amazing! And as I was pleased to make chocolate pancakes after drooling over a recipe in a cookbook for years, I am pretty confident I would love any cookbook with a chocolate pancake recipe – esp one that looks so tempting in the photos

    • DESSERT pancakes?! Why have I never thought of that–?!! Brilliant. And, of course, I will have to try a variation on that nutella-filled pancake (too bad I just finished a jar of homemade nutella just yesterday!). I agree–the photo from the book looks totally tantalizing! 😀

  2. I don’t consume ghee, and oils (including coconut ) upset my stomach. Any suggestions for a substitute?

    • Hi Jacqui,
      Since this isn’t my own recipe (it’s Meghan’s), I can only guess. Normally, I’d suggest applesauce or even silken tofu in equal amounts, but 3 Tbsp may be a bit much for that to work. I’d go with the applesauce first and see how that works. If you do give it a try, please come back and let me know how it worked out! I’d love to be able to share with other readers who can’t have the oil. Hope that helps! 🙂

  3. These pancakes look amazing! I LOVE baking with brown rice flour and buckwheat flour in the same recipe. Can’t wait to try these!

  4. You and I have something in common, because I’m a totally chocoholic! This recipe looks amazing!

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