AuthorParkash BainsCategorybreakfast, North AmericanDifficultyBeginnerGluten 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.
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.
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.
Serve with maple syrup and sliced bananas.
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
Directions
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.
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.
Serve with maple syrup and sliced bananas.
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.
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