Okay, picture this: It's a lazy Sunday morning. The sun is peekin' through the curtains, you're wearin' your comfiest pajamas, and the aroma of warm, chocolatey pancakes is fillin' the air. Sounds pretty darn good, right? That's exactly what these gluten-free chocolate chip pancakes bring to the table. I remember my first attempt at gluten-free baking, and it was...an adventure, let's just say that. But these pancakes? These are a game-changer. They're fluffy, delicious, and so easy to make that even a kitchen newbie can nail 'em. No one will guess there gluten-free!
Now, I know what you might be thinkin': "Gluten-free? Sounds complicated!" But trust me on this one, these pancakes are anything but. We're talkin' simple ingredients, straightforward steps, and a whole lotta flavor. The key is using a good quality gluten-free flour blend. I usually go for one that's a mix of rice flour, tapioca starch, and potato starch, but feel free to use your favorite. And the best part? These pancakes are customizable! Throw in some blueberries, raspberries, or even a sprinkle of cinnamon for an extra kick. My Aunt Martha once told me a story where she added mashed banana and peanut butter to her pancakes. Sounds weird, but she swore by it!
Required Equipments
- Large Mixing Bowl
- Whisk
- Griddle or Large Pan
- Measuring Cups and Spoons
- Spatula
Chocolate Chip Gluten Free Pancakes: Frequently Asked Questions
Chocolate Chip Gluten Free Pancakes
Indulge in these easy-to-make, fluffy chocolate chip gluten-free pancakes that are perfect for a delightful breakfast or brunch. This recipe ensures a delicious, satisfying, and gluten-free treat for everyone!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, in that big 'ol mixing bowl, whisk together the gluten-free flour, baking powder, sugar, and salt. Get it all combined real good. Ya know, make sure there aren't any flour clumps hangin' around.
- In a separate bowl (or just make a well in the center of the dry ingredients – less dishes, yay!), whisk together the milk, melted butter, egg, and vanilla extract. Make sure the butter isn't too hot, or you might accidentally cook the egg. We don't want scrambled egg pancakes!
- Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined. Don't overmix! A few lumps are perfectly fine. Overmixing can lead to tough pancakes, and nobody wants that.
- Now, gently fold in those chocolate chips. I use semi-sweet because I like a lil' bitterness, but milk chocolate or dark chocolate work great too. Use whatever makes your heart sing!
- Heat a lightly oiled griddle or large pan over medium heat. A non-stick surface is your friend here. If you don't have non-stick, just be generous with the oil or butter. You'll know it's ready when a drop of water dances on the surface.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Keep 'em spaced apart so they don't run into each other.
- Cook for about 2-3 minutes per side, or until golden brown and cooked through. You'll see bubbles forming on the surface, and that's your cue to flip 'em. Use a spatula to gently flip each pancake and cook for another 1-2 minutes on the other side.
- Serve immediately with your favorite toppings. I love maple syrup, fresh berries, whipped cream, and even a sprinkle of extra chocolate chips. Get creative and have fun with it!
📝 Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- If the batter is too thick, add a tablespoon or two of milk until it reaches your desired consistency.
- Don't have butter? Use coconut oil or any neutral-tasting oil instead.
- For vegan pancakes, substitute the milk and egg with plant-based alternatives.
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 8g
Carbohydrates: 40g
Fiber: 2g
Calcium: 150mg
