Gluten Free Chocolate Chip Pancakes Recipe
Fluffy gluten free chocolate chip pancakes with gooey choc chips! Easy recipe with simple ingredients, perfect for kids and freezer-friendly too.
Servings: 8 pancakes
Calories: 162kcal
Equipment
- Non-stick Pan
Ingredients
- 1 cup (150 g) gluten free flour (all-purpose/plain flour)
- 2 tsp baking powder
- ¼ cup (50 g) sugar
- 1 tsp vanilla extract
- 2 eggs
- ¾ cup (250 ml) milk
- ½ cup chocolate chips
Instructions
- Whisk the eggs, vanilla, and milk until combined.
- Mix in sugar, then sift in flour and baking powder. A hand mixer works best, but don’t overbeat.
- Fold in the chocolate chips.
- The batter should be thick but pourable. Allow it to sit for 5-10 minutes - this helps the baking powder activate and gives you extra fluff.
- Heat a non stick fry pan on low and add butter or spray oil of choice.
- Pour approximately 1/3 cup of batter into the fry pan. Cook slowly until bubbles form, then flip and cook until golden.
- Remove, keep warm and keep on going until you have approximately 8 mid-sized fluffy pancakes.
Notes
Substitutions & Variations
- Dairy-free: use dairy-free choc chips and almond, soy, or oat milk.
- Vegan: use flax eggs + dairy-free milk + vegan choc chips (texture will be a little denser).
- Nut-free: safe as is (just double-check choc chip packaging).
- Flavor boosts: add a pinch of cinnamon, orange zest, or sprinkle pancakes with extra choc chips while cooking.
How to Store & Freeze
- Fridge: store in an airtight container for up to 3 days.
- Freezer: stack with baking paper between, freeze up to 2 months.
- Reheat: warm in toaster, oven, or microwave until soft and melty again.
Nutrition
Serving: 0g | Calories: 162kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 130mg | Potassium: 83mg | Fiber: 2g | Sugar: 14g | Vitamin A: 96IU | Calcium: 111mg | Iron: 1mg