The best Gluten Free Chocolate Chip Pancakes I have ever had, hands down! Even better then the gluten filled pancakes of my past.
Gluten Free Chocolate Chip Pancakes are a delightful and indulgent breakfast option that will satisfy any sweet tooth. These pancakes are filled with the goodness of chocolate chips, adding a rich and decadent flavor to each bite. The gluten-free aspect makes them suitable for individuals with dietary restrictions or those who follow a gluten-free lifestyle.
With their perfectly fluffy texture and enticing aroma, these pancakes are sure to make your mornings even more enjoyable. The combination of the gluten-free batter and the addition of chocolate chips creates a delightful contrast that will please your taste buds. Whether you prefer to enjoy them on their own or accompanied by a drizzle of syrup or fresh fruits, these pancakes are a guaranteed crowd-pleaser.
Indulging in these Gluten Free Chocolate Chip Pancakes is not only a treat for your taste buds but also a reminder that dietary restrictions don’t have to compromise flavor and enjoyment. So go ahead and savor each bite of these delectable pancakes, and start your day with a touch of sweetness and a smile on your face.
INGREDIENTS YOU NEED
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 2 tbsp sugar
- 4 large eggs
- 1/4 cup full fat coconut milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions To Make Gluten Free Chocolate Chip Pancakes
- In a large bowl mix together all of your flours, baking soda and sweetener.
- In a medium bowl whisk together your eggs, coconut milk, apple cider vinegar and vanilla until well combined.
- Pour your wet mixture into your dry mixture and whisk until well combined, fold in your chocolate chips.
- On a preheated griddle over medium high heat, scoop your batter into your desired size of pancake and cook for 3-5 minutes on each side. Enjoy!
Easy Fluffy Gluten Free Chocolate Chip Pancakes
Ingredients
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 2 tbsp sugar
- 4 large eggs
- 1/4 cup full fat coconut milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- In a large bowl mix together all of your flours, baking soda and sweetener.
- In a medium bowl whisk together your eggs, coconut milk, apple cider vinegar and vanilla until well combined.
- Pour your wet mixture into your dry mixture and whisk until well combined, fold in your chocolate chips.
- On a preheated griddle over medium high heat, scoop your batter into your desired size of pancake and cook for 3-5 minutes on each side. Enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Chocolate Chip Pancakes
This recipe is freezable! Freeze in a sealed freezer bag and they should keep for up to 6 months.
You can reheat these pancakes right in your toaster from frozen.
Pancake batter is a beautiful thing that you can pretty much make into whatever you want. Personally I enjoy tons of chocolate chips, chopped strawberries, blueberries, chopped bananas, or cinnamon.
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These pancakes are amazing!
Thank you so much!