Go Back
Print
Gluten Free Chocolate Chip Pancake Recipe

Gluten-Free Chocolate Chip Pancake Recipe

Gluten-Free | Vegan option

Ingredients

  • Oil spray Coconut, Olive or Avocado

Dry Ingredients:

  • 1 and 1/2 cups gluten free flour blend*
  • 2 Tablespoons coconut sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan gum

Wet Ingredients:

  • 1 13.5 fl. ounce can coconut cream**
  • 2 eggs or 2 Flax-eggs***
  • 3 Tablespoons coconut or grapeseed oil**
  • 1 teaspoon vanilla

Fold-ins:

  • 1/3 cup mini chocolate chips for a vegan option, I like Enjoy Life Dark Chocolate Chips

Instructions

  1. In a large bowl combine all the dry ingredients using a whisk to remove any lumps.  In a separate bowl combine the wet ingredients. 

  2. If the coconut cream is in solid form, option to place all of the wet ingredients into a blender and blend until combined. Pour the wet ingredients into the dry and fully combine. Fold in the chocolate chips.

  3. Heat a griddle or non-stick skillet over medium-low heat and spray with oil spray. Once griddle is warm, pour about 1/4 cup batter at a time, spreading the batter out to about 1/8 - 1/4 inch thick, (this will help ensure that they cook all the way through).  Cook each pancake for about 1 – 2 minutes on each side.  

  4. Enjoy with pure maple syrup!

Recipe Notes

*I like Trader Joes Gluten Free Flour Blend.
**If the batter is too thick, add up to 1/3 cup filtered water.
***If using flax eggs mix 2 Tablespoons of flaxseed meal with 6 Tablespoons filtered water.  (Warm water works well).  Mix thoroughly and let sit for about 3 - 5 minutes.  Once the flaxseed meal has soaked up the water, it will have a goopy consistency similar to eggs.  Add this to the wet ingredients like you would an egg.
****I’ve used olive oil in these and it doesn’t leave an aftertaste.
*****The key to perfect pancakes is low and slow.  Low heat and patience is key!