Pancakes. Ahh…they speak to my inner child. And they also speak to my stomach on the weekends. Pancakes go together with Sunday mornings like santa claus and reindeer. Like Kanye and auto-tuning. Like mood-lighting and Sade.
Vvrrrr! (That was the sound of a record player stopping suddenly). And then you remember that you’re tum tum feels way better now that you’re eating gluten-free. Or you feel so much better about your contributions to the planet now that you’ve gone vegan. And these thoughts make you sad because you can’t partake in pancakes anymore. (Pause for a moment of inward contemplation). Wait though, cuz I got good news for ya! Gluten-free, can-be-made-vegan chocolate chip pancakes! Woo hoo! (Dancing is encouraged).
Gluten Free Chocolate Chip Pancake Recipe Below
With a combination of brown rice flour and tapioca flour we steer clear of wheat in order to go gluten-free. I really like this specific combination since it avoids potato starch, which is typically found in a store bought gluten free flour blend. We’ve also replaced cane sugar with coconut sugar for it’s added mineral content, and coconut cream replaces dairy based milk. Finally, with the option of using flax-eggs and dairy-free chocolate chips, we could go vegan, too! Isn’t baking so versatile these days? You don’t have to miss out on Sunday’s best breakfast offering just because of your “diet” 🙂
One final note about the coconut cream, you could substitute any non-dairy milk for this and I have many, many times in the past. However, i’ve found that using coconut cream really adds a fluffy, thick texture to these pancakes that is reminiscent to old fashioned Bisquick pancakes. Honestly, my husband had no clue that this was a GLUTEN FREE Chocolate Chip Pancake Recipe that he was enjoying so much 🙂
Any sized chocolate chips will do, but i prefer these mini chips by Enjoy Life because not only are they vegan but they spread throughout the batter more evenly and ensure that you get a piece of chocolate with every bite. See, i’m always looking out! And right before you dive in, don’t forget to stack them and drizzle with PURE maple syrup! Really, small changes such as switching to a pure Maple Syrup such as Pure Vermont Maple Syrup as opposed to a heavily processed syrup such as Aunt Jemima will make a big difference over time.
Finally, a few pro tips to help make your pancake flipping as enjoyable as possible:
Tip 1: Invest in a nice griddle! I really like this griddle by Emeril Lagasse Non-Stick Griddle but you can find griddles at Target, HomeGoods or even Marshalls. You’ll be able to make several pancakes at once making the process much quicker! I can usually have 6 pancakes going on my griddle at the once.
Tip 2: Oil spray! I’ve flipped hundreds of pancakes over my personal cheffing years, and when I was out of oil spray it was always a pancake disaster. My favorite oil sprays are Coconut, Avocado or Olive Oil Spray and you can find all of these at Trader Joe’s, Sprouts or Whole Foods.
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Gluten Free Chocolate Chip Pancake Recipe
Gluten-Free Chocolate Chip Pancake Recipe
- Oil spray Coconut, Olive or Avocado
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 2 Tablespoons coconut sugar
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 13.5 fl. ounce can coconut cream*
- 2 eggs or 2 Flax-eggs**
- 3 Tablespoons coconut or grapeseed oil**
- 1 teaspoon vanilla
- 1/3 cup mini chocolate chips for a vegan option, I like Enjoy Life Dark Chocolate Chips
In a large bowl combine all the dry ingredients using a whisk to remove any lumps. In a separate bowl combine the wet ingredients.
If the coconut cream is in solid form, option to place all of the wet ingredients into a blender and blend until combined. Pour the wet ingredients into the dry and fully combine. Fold in the chocolate chips.
Heat a griddle or non-stick skillet over medium-low heat and spray with oil spray. Once griddle is warm, pour about 1/4 cup batter at a time, spreading the batter out to about 1/8 - 1/4 inch thick, (this will help ensure that they cook all the way through). Cook each pancake for about 1 – 2 minutes on each side.
Enjoy with pure maple syrup!
*If the batter is too thick, add up to 1/3 cup filtered water.
**If using flax eggs mix 2 Tablespoons of flaxseed meal with 6 Tablespoons filtered water. (Warm water works well). Mix thoroughly and let sit for about 3 - 5 minutes. Once the flaxseed meal has soaked up the water, it will have a goopy consistency similar to eggs. Add this to the wet ingredients like you would an egg.
***I’ve used olive oil in these and it doesn’t leave an aftertaste.
****The key to perfect pancakes is low and slow. Low heat and patience is key!
Never made a flax-egg before? No worries, here’s how:
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