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Chocolate Pancake Layer Cake – Gluten Free

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Is this Chocolate Pancake Layer Cake for breakfast or dessert? Quite frankly I am not so sure as I enjoyed it for both. No matter what time you slice into it your taste buds will be very pleased.

 1 1/3 cups (220 g) Gluten Free Oat Flour
 2 teaspoons Baking Powder
 1/4 teaspoon fine Sea Salt
 1/4 cup (25 g) unsweetened Cocoa Powder
 1/2 cup (140 ml) pure Maple Syrup (I like Grade B)
 1 cup (250 ml) fat free Milk
 2 tablespoons Butter, melted (also butter for pan)
 2 large eggs, whisked
 2 cups (1 pint) Heavy Cream
 Vanilla Stevia Drops (or your favorite natural sweetener)
 1 pound (16 ounces) Strawberries
 1 pint Blueberries

Whisk together dry ingredients. In a separate bowl combine wet ingredients. Add wet into dry and combine well with a spatula. Don't over mix. Pre heat a fry pan or griddle over medium heat with some butter. Cook all the pancakes, keeping the size similar for layering. Flip pancakes when you see them bubbling and pulling away from the pan. Place a piece of parchment paper in between each pancake and let them cool completely in the fridge.

Whipped Cream

Combine heavy cream with stevia or your favorite sweetener. With a stand mixer & whisk attachment whip on medium high speed until the cream starts to thicken. Then turn to high speed until you have fluffy whipped cream peaks.

Cake Assembly

Once pancakes are cool, layer them with whipped cream and sliced strawberries. Top cake with blueberries and strawberries.

Nutrition Facts

Serving Size 8 Servings