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Gluten-free Chocolate Chip Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 195 kcal
Author Chelsea Green

Ingredients

  • 1/4 cup butter, melted
  • 1/3 cup sugar (or 1/4 cup maple syrup)
  • 1 1/2-3/4 cups milk of choice (skim, 2%, whole or almond)
  • 2 eggs
  • 2 cups gluten-free all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • *optional: 2 tsp vanilla extract

Instructions

  1. Preheat a large skillet or pan to medium heat.

  2. To a large mixing bowl, add your butter and sugar and whisk together. Add 1 1/2 cups of milk and both eggs and whisk them in (and optional vanilla extract).

  3. To the same bowl, add your flour, baking powder, baking soda, and salt. Whisk together till you have a smooth pancake batter. If it's too thick, add 1-4 tbsp of milk (one tbsp at a time) till you have your desired consistency.

  4. Add your chocolate chips to the batter and stir till combined.

  5. Scoop a spoonful of batter onto your preheated pan, and cook till bubbles begin to form. Flip your pancake and cook for another minute, or till cooked through. Continue till all of your pancakes have been cooked.

  6. Add your favorite toppings and devour!

Recipe Notes

Stored in an airtight container in the fridge, these pancakes taste best within 4-5 days. They can also be frozen for 2 months.
*I recommend reheating them in either a microwave or toaster.