Gluten-Free Double Chocolate Chip Pancakes

Updated: May 9, 2021

Making the perfect blend of GLUTEN FREE flour to make these fluffy, light pancakes took me some practice but I am so happy to share this recipe. The flour blend is gluten free and the recipe makes yummy, healthy pancakes and it is kid friendly.

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INGREDIENTS


1 and 1/4 cups unsweetened plant based milk (1 use cashew milk)⁠⁠

2 tsp apple cider vinegar⁠⁠


(NOTE: Use 1 and 1/2 cup of buttermilk as an alternative for milk and apple cider vinegar)⁠⁠

I prefer using plant based milk if I am using apple cider vinegar as cow milk is not compatible

with sour foods. Else, use buttermilk as suggested.


3/4 cup almond meal⁠⁠

1/2 cup white rice flour⁠⁠

1/2 cup tapioca flour or tapioca starch⁠⁠


(NOTE: Use 1 cup of any gluten free flour blend as an alternative)⁠⁠


1/3 cup unsweetened cocoa powder⁠⁠

1/4 cup mini vegan chocolate chips⁠⁠

3 tbsps coconut sugar/maple syrup⁠⁠

2 tsp baking powder⁠⁠

1 tsp baking soda

1/4 tsp salt⁠⁠

1/4 cup unsweetened applesauce⁠⁠

1 tsp vanilla extract (optional)⁠⁠

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INSTRUCTIONS


1. In a small mixing bowl, stir together the plant-based milk and apple cider vinegar. Set aside for 5 minutes to become light buttermilk. ⁠⁠

2. In a medium mixing bowl, place all the dry ingredients and stir to combine evenly.⁠⁠

3. Add applesauce and vanilla to the buttermilk mixture and stir to combine.⁠⁠

4. Add the wet ingredients to the dry ingredients and stir together. Set aside and allow the batter to thicken while preheating a griddle or pan for 5 minutes.⁠⁠

5. Pour the batter on the griddle and gently spread the batter into a circle.⁠⁠

6. Cook for about 3 to 4 minutes or until the edge of pancakes become dull. There will not be as many bubbles as in traditional pancakes. Flip the pancake and cook about 2 additional minutes.⁠⁠

7. Drizzle with maple syrup and serve warm with some berries as a topping.⁠⁠

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