[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.]
[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?
d) All of the above
2) What meal of the day is Ricki’s favorite meal?
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
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).
[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 healthfully. And thankfully, my food photography has evolved since then, too.
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.
[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.
[photo credit: Maya Visnyei]
Chocolate, Chocolate, Say It Twice Pancakes from The UnDiet Cookbook by Meghan Telpner
(used with permission)
Prep Time: 10 minutes
Cooking Time: 25 minutes (or 5–8 minutes per set of pancakes)
Makes 8–10 pancakes
3/4 cup (180 ml) brown rice flour
1/2 cup (120 ml) arrowroot starch
1/2 cup (120 ml) buckwheat flour
1/4 cup (60 ml) chickpea flour
1/4 cup (60 ml) raw cacao powder
2 Tbsp (30 ml) baking powder
1/2 tsp (2.5 ml) salt
1 egg or 1 serving Chia Paste (page 205 in The UnDiet Cookbook) [I used regular chia egg substitute, which was fine!]
1-1/2 cups (360 ml) water
1/3 cup organic unsweetened organic applesauce or Simple Applesauce (page 204 in The UnDiet Cookbook)
1/4 cup (60 ml) honey or maple syrup [I used coconut nectar]
3 Tbsp (45 ml) coconut oil or organic ghee, softened [for an oil-free substitute, see what reader Jacqui did, in the comments below the post]
1 Tbsp (15 ml) tahini
1 tsp (5 ml) apple cider vinegar
1/3 cup (80 ml) dairy-free semisweet chocolate chips [or use sugar-free chips]
Make It Like So
1. In a medium mixing bowl, sift together all the dry ingredients. The sifting is a bit tedious, but it does help with the pancake fluff factor. (You can skip it if you want, though.)
2. In a separate bowl, mix all the wet ingredients together. If your coconut oil is solid, you may wish to warm it over the stove to liquefy it. (Sometimes I’ll totally cheat and throw all the wet ingredients into the blender.)
3. Add the wet ingredients to the dry ingredients, mix, and then stir in the chocolate chips. If you like your pancakes on the thinner side, add a little more water to the batter. It doesn’t take much to thin the mix, so be careful. You don’t want your pancakes to become a runny mess.
4. Heat your skillet to medium heat and dollop on some coconut oil or ghee. Scoop 1/4 cup of batter at a time into the hot skillet. Once you see bubbles start to form, it’s time to flip these babies over. The trick with pancakes is to keep the heat high enough to cook them through, but not so high that it burns the outside while the inside is left raw. Once you find the right spot on your stove, take note! Let the pancakes sit for 5 minutes before serving. This helps them firm up in the middle.
5. Serve with your favorite toppings. I love shredded unsweetened, dried, shredded coconut, ground flax, ground goji berries, and a drizzle of Special Syrup (page 205 in The UnDiet Cookbook).
Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
Suitable for: ACD Stage 3 Maintenance and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan.
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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