Breads, Breakfast, brunch, Gluten Free, Paleo Recipes, Vegan

Gluten Free Chocolate Chip Pancakes

chocolate chip pancakesGaby woke up from a nap one day this week and in the sweetest little voice ever, asked for pancakes for her snack.  I didn’t have any on hand in the refrigerator and didn’t have the heart to tell her no… So, naturally I pulled out my mixing bowl and started whipping her up some pancakes!  I aim to please!  While I was mixing away, I saw her out of the corner of my eye digging around in my baking drawer where I keep all of my baking ingredients.  There she stood with a big smile on her face holding a bag of chocolate chips!  She’s a girl after my own heart!Needless to say, Gaby was reminding me to add chocolate chips to her pancakes.  We actually do this often when we make pancakes, but I noticed I haven’t ever blogged a Chocolate Chip Pancake recipe.  So.  Here you are!  These pancakes are fluffy, moist, and a perfect amount of sweet!  I love to put almond butter or peanut butter on top with a drizzle or two of maple syrup!  Sooooo good!!!  If you’re not into the whole gluten free thing, feel free to use all-purpose flour.  They’ll still turn out beautifully.  And instead of using an egg, mash up a banana to keep them vegan!

So, without further ado… You should start off your Sunday with THESE babies!!!  Your family will love them!!!  <3

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Gluten Free Chocolate Chip Pancakes

  • Servings: 8 - 10 pancakes
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Who doesn't just love a fluffy, super moist with just enough sweet PANCAKE?! These can be made vegan and gluten free, too... the BEST of both worlds!

Ingredients:

  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 cup all purpose flour or 1:1 gluten free all purpose flour
  • 1 tbsp non aluminum baking powder
  • 1 tsp kosher salt
  • 3 tbsp cane sugar
  • 1 egg (or if vegan, 1 mashed banana)
  • 1/3 cup enjoy life chocolate chips
  • butter (dairy or nondairy) for frying the pancakes

Directions:

  1. Measure out the almond milk in a liquid measuring cup and add the apple cider vinegar.  Give it a stir and let this sit for a few minutes to create a faux buttermilk.
  2. Preheat your skillet that you’re going to make your pancakes in on medium-low heat.  Preheat the oven to 200 degrees if you want to keep your pancakes warm while your making the rest.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.  Add the egg (or banana) and almond milk mixture.  Whisk until there are no lumps, then fold in the chocolate chips.
  4. At this point your skillet should be hot enough to start making the pancakes.  Add some butter to the pan and ladle the batter in bit by bit to the pan.  Make your pancakes as big or as small as you prefer.  Mine were about 3 – 4 inches wide.  Cook until golden brown and bubbly on top, then flip and cook another 3 – 4 minutes.
  5. Garnish with maple syrup and your favorite nut butter!  ENJOY!!!

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