Gluten Free Chocolate Chip Pancakes
These gluten free chocolate chip pancakes are the perfect way to start your morning. They are incredibly fluffy, easy to make, and so delicious! The melty dark chocolate and fluffy pancake are a match made in heaven and this pancake recipe will quickly become a family favorite.
Why You’ll Love This Recipe
- Soft & fluffy.
- They are so easy to make.
- These gluten free chocolate chip pancakes are the perfect Sunday morning breakfast.
- Made with wholesome ingredients.
- They will quickly become a family favorite.
- These pancakes are gluten free.
- Absolutely delicious.
- Done in under 30 minutes.
Ingredients & Substitutions
- Gluten free flour. You will need 2 cups of gluten free flour. I recommend Bob’s Red Mill 1 for 1 gluten free flour.
- Organic cane sugar. 2 tbsp of organic cane sugar. This is used to slightly sweeten the gluten free chocolate chip pancakes.
- Baking powder. Baking powder is used as a leavening agent to make the pancakes fluffy.
- Organic butter. You will use organic unsalted butter, melted. To make this recipe dairy free you can use ghee.
- Kefir. 2 cups of organic grass-fed kefir. I recommend Lifeway Kefir for the highest quality.
- Vanilla extract. Organic vanilla extract is used to add a subtle vanilla flavor.
- Eggs. 2 large eggs, brought to room temperature.
- Chocolate chips. Dark chocolate chips or dairy free chocolate chips add the perfect amount of chocolatey goodness to these gluten free chocolate chip pancakes.
How to Make
Step 1
Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl.
Step 2
Mix wet ingredients. Whisk together melted butter and sugar until fully combined. Add kefir, vanilla, and then eggs. Whisk until combined.
Step 3
Combine wet & dry ingredients. Pour wet ingredients into the bowl of dry ingredients. Stir to combine. If needed, slowly add cool water to thin the batter.
Step 4
Stir in chocolate chips. Stir in chocolate chips until fully incorporated.
Step 5
Cook the pancakes. Heat a large skillet. Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the skillet or griddle. Once the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
Step 6
Serve & enjoy! Serve these gluten free chocolate chip pancakes with maple syrup and butter.
Expert Tips
- To be sure that your skillet is hot enough, first make a mini pancake. Drop a tablespoon of batter onto the pan. If it sizzles and begins to cook right away, your pan is ready. If you don’t hear a sizzle and the batter just sort of sits there, spreading out, you know that your pan isn’t ready yet.
- The kefir makes the batter thick, to thin it out, slowly add cold water until you reached desired consistency.
- These pancakes are versatile. If you want normal pancakes leave out the chocolate chips. For blueberry pancakes, replace chocolate chips with blueberries.
- You can easily make this dairy free. Replace kefir with dairy free milk and butter with ghee or a vegan butter.
Frequently Asked Questions
How should I serve these gluten free chocolate chip pancakes?
Serve these pancakes with maple syrup and butter.
Are these pancakes gluten free?
Yes! You will use a gluten free 1 for 1 flour making these pancakes 100% gluten free.
How do you store them?
Store uncooked batter in the fridge in an airtight container for 2-3 days. Cook whenever you want!
Can I freeze them?
Yes! Allow the pancakes to completely cool. Freeze in an airtight container or stasher bag in the freezer for up to 3 months.
How do I reheat the pancakes?
Warm pancakes in a toaster or toaster oven for a few minutes.
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Gluten Free Chocolate Chip Pancakes
Ingredients
- 2 cups gluten free 1 for 1 flour
- 2 tbsp sugar
- 1 tbsp baking powder
- dash salt
- 4 tbsp unsalted butter, melted
- 2 cups organic plain kefir
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- ½ cup dark chocolate chips
- water, if needed
Instructions
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl.
- Mix wet ingredients. Whisk together melted butter and sugar until fully combined. Add kefir, vanilla, and then eggs. Whisk until combined.
- Combine wet & dry ingredients. Pour wet ingredients into the bowl of dry ingredients. Stir to combine. If needed, slowly add cool water to thin the batter.
- Stir in chocolate chips. Stir in chocolate chips until fully incorporated.
- Cook the pancakes. Heat a large skillet. Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the skillet or griddle. Once the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
- Serve & enjoy! Serve these pancakes with maple syrup and butter.
Notes
- The kefir makes the batter thick, to thin it out, slowly add cold water until you reached desired consistency.
- These pancakes are versatile. If you want normal pancakes leave out the chocolate chips. For blueberry pancakes, replace chocolate chips with blueberries.
- You can easily make this dairy free. Replace kefir with dairy free milk and butter with ghee or a vegan butter.
- Store uncooked batter in the fridge in an airtight container for 2-3 days. Cook whenever.
- Allow pancakes to cool completely then store in an airtight container in the freezer for up to 3 months.
- Reheat in a toaster or toaster oven for a few minutes.