Do you ever have one of those days?
Where you hit the snooze button again, skip your shower to make up time, and shimmy into your expensive silk shirt only to realize in the middle of the meeting with your boss it’s on backwards and stained with Starbucks you dribbled down your chin?
Or where you squeeze in a few minutes at the gym, bang a kettlebell against your shin, and forget your headphones in the car, forcing you to endure the grunts of the sweaty gentleman curling dumbbells?
Or where you fall asleep soaking in the tub, drop the library book in the bubbles, and leave the towel on the rod all the way across the room so you freeze as you make a run for it?
Or where you burn the brownies in the oven, spill a sack of flour on the floor, and drop a metal measuring spoon down the drain where the garbage disposal munches it faster than a dog attacking steak meat left on the bone?
Okay, so maybe that’s just me… But when those days appear unwanted and uninvited in my life, my guy magically turns into Superman and washes my mountain of baking dishes, treats me to spicy Mexican tacos downtown, and gathers me in a tight bear hug until my tense muscles relax and I stop hyperventilating and start breathing normally again.
And if he’s at work, there’s always chocolate.
Chocolate Brownie Pancakes.
Yes, Chocolate Brownie Pancakes. A comforting stack so rich and fudgy, you’ll forget all of your problems the moment you slide the fork into your mouth. And since they’re sugar-free, gluten-free, and vegan, you won’t feel a single ounce of guilt for indulging in them!
To make the batter, you’ll begin with rice flour, millet flour, baking soda, and cocoa powder. It’s best to use regular unsweetened cocoa powder instead of Dutched (aka Hershey’s Special Dark) because it’s slightly more acidic and reacts better with the basic baking soda. This will make your pancakes a bit lighter inside, while still keeping them really moist and fudgy!
Next comes applesauce, which acts as the egg to bind everything together, and milk. I used unsweetened vanilla almond milk because it’s only 30 calories per cup. Stir in a splash of vanilla plus a packet or two of Splenda, and you’re ready to cook!
Be sure to spray the pan really well with nonstick spray since we didn’t use any butter or oil in the batter. The pancakes won’t bubble or harden as much around the edges as ones made with all-purpose flour, so keep an eye on them. I like mine just barely done so they turn out extra fudgy!
This entire recipe—a tall stack of five fudgy pancakes—clocks in as only 253 calories. 253 calories! If you’re anything like me, you might start finding a few more excuses for “bad” mornings once you eat these Chocolate Brownie Pancakes!