Perfect for weekend breakfast or brunch, these Gluten free Chocolate Chip Pancakes are gluten free, vegan, and allergy friendly
This morning my kids wanted pancakes for breakfast, so I decided to try something a little bit different. I had a recipe from a Gooseberry Patch cookbook for pancakes that *rock!*, so I adapted it for our family. I usually get too fussy about the thickness of the batter, getting enough leavening, etc.
But today, I made a batch, made one adjustment, and just went with it. This recipe turned out to be the best gluten-free pancakes I have ever made (almost by accident)! My family loved them so much I ended up making a second batch. Lesson learned today: relax and just cook!
These pancakes have the perfect texture and flavor: a little crisp on the outside, soft on the inside, and not too sweet. You can eat these with syrup, jam, honey, or with a little butter or nut butter. This recipe is straight forward: there is no filler starch or xanthan gum. Just simple ingredients and perfect pancakes!
Recipe Adapted from “Little Squirt Pancakes” from Gooseberry Patch: Kids in the Kitchen Cookbook
Gluten Free Chocolate Chip Pancakes (Vegan)
Ingredients
- 1 cup + 2 Tablespoons brown rice flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar or other granulated sweetener I used Madhava coconut sugar
- ½ teaspoon salt
- 1 cup liquid both milk or water work equally well
- 2 Tablespoons ground chia seed
- 2 Tablespoons oil
- 3 to 4 Tablespoons mini semi-sweet chocolate chips
Instructions
- Preheat a skillet or griddle over medium heat. These cook best for me on a non-stick surface without spray oil, but you can use your favorite method.
- In a small bowl, whisk together the flour, baking powder, sugar, and salt.
- In a medium size bowl, whisk together the milk or water, chia seed, and oil. Microwave for 30 seconds to warm the liquid and gel the chia a bit.
- Stir the dry ingredients into the wet ingredients and combine. Add chocolate chips and stir again until mixed.
- Pour batter onto hot skillet/griddle by 1/4 cupfuls and cook until lightly browned on each side. Enjoy!
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.
These are the best pancakes I have ever had!! They are the best!!
Hi Isabella! So good to hear you love these as much as we do 😉
Hehe…these look yummy. Yes, my kids request to have pancakes for breakfast all the time. I’ll give your recipe a try next time. I’m sure the kids will be super excited that I add chocolate chips in there. 🙂
Thanks, Amy! I found some recipes on your website that I want to try – they look so good!
Yumm! I just made some gf pancakes with buckwheat/almond flour and they turned out sooo good. They were actually more like crepes, so i stuffed mine with fruit and drizzled them with lemon and a bit of coconut sugar…That’s my fav way to eat them
Growing up, we ate our pancakes with peanut butter and maple syrup – yum! Some people think that’s weird, but we loved it : )
Awesome! I’ve always wondered about pancakes with rice flour! and the ground chia – love this recipe 🙂
Thanks!