avatarAuthorParkash BainsCategory, DifficultyBeginner

Yields10 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Gluten Free Chocolate Pancakes — These gluten free pancakes come out light and fluffy every time. No one will believe it if you tell them they are gluten free! Use the Gluten-Free All Purpose Flour Blend to make the batter.

Gluten-Free All Purpose Flour Blend

 1 cup Gluten-Free All Purpose Flour Blend (see “link”)
 2 tbsp cocoa powder
 2 tsp sugar
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 1 cup low fat buttermilk or milk
 1 tsp vanilla extract
 2 eggs
 ¼ cup chocolate chips (optional)

1

Combine all dry ingredients, up to and including salt, in a medium bowl. Stir with a whisk. Combine buttermilk, vanilla and eggs in a small bowl. Stir with a whisk until blended. Add to flour mixture, stirring until smooth. Fold in chocolate chips, if using.

2

Heat a nonstick griddle or pan over medium heat. Pour about ¼ cup batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook another minute or so until bottoms are lightly browned.

3

Serve with maple syrup and sliced bananas.

4

Variation: For chocolate peanut butter pancakes, mix 2 large spoonfuls of natural peanut butter into the wet ingredients and add an extra 1/4 cup milk. Then add to the flour mixture.

Ingredients

 1 cup Gluten-Free All Purpose Flour Blend (see “link”)
 2 tbsp cocoa powder
 2 tsp sugar
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 1 cup low fat buttermilk or milk
 1 tsp vanilla extract
 2 eggs
 ¼ cup chocolate chips (optional)

Directions

1

Combine all dry ingredients, up to and including salt, in a medium bowl. Stir with a whisk. Combine buttermilk, vanilla and eggs in a small bowl. Stir with a whisk until blended. Add to flour mixture, stirring until smooth. Fold in chocolate chips, if using.

2

Heat a nonstick griddle or pan over medium heat. Pour about ¼ cup batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook another minute or so until bottoms are lightly browned.

3

Serve with maple syrup and sliced bananas.

4

Variation: For chocolate peanut butter pancakes, mix 2 large spoonfuls of natural peanut butter into the wet ingredients and add an extra 1/4 cup milk. Then add to the flour mixture.

Gluten-Free Chocolate Pancakes