Gluten Free Chocolate Pancakes

The richest, most moist gluten free chocolate pancakes recipe you’ll ever have or need. Top with chocolate ganache, peanut butter or Nutella spread, and gluten-free oats, if desired.

Gluten Free Chocolate Pancakes

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Yield: Makes 10 pancakes.

Gluten Free Chocolate Pancakes

The richest, most moist gluten free chocolate pancakes recipe. Top with chocolate and/or peanut butter or Nutella spread, and gluten-free oats, if desired.

Ingredients:

  • 3/4 cup Carla's Gluten Free All Purpose Flour Blend recipe
  • 1/4 cup pure unsweetened cocoa powder (or Rodelle Dutch Processed cocoa powder)
  • 4 teaspoons sugar
  • 1 Tablespoon gluten free baking powder (Rumford, Bob's Red Mill, Featherweight)
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 2/3 cup buttermilk (or heavy whipping cream (or dairy-free milk) + 2 Tbsp vinegar allowed to rest for 15 minutes)
  • 2/3 cup non-fat milk (or milk of choice)
  • 2 1/2 teaspoons apple cider vinegar
  • 2 Tablespoons unsalted butter, melted and cooled slightly
  • 2/3 teaspoon pure vanilla extract
  • Neutral flavored cooking oil, for frying
  • 1/2 recipe Chocolate Ganache (or Raw Dairy-Free Chocolate Ganache (optional)
  • Natural creamy or crunchy peanut butter (or Nutella hazel nut spread) (optional)

Instructions:

  1. In a larger bowl, combine flour blend, cocoa powder, sugar, baking powder, and salt and set aside.
  2. In a separate bowl, whisk eggs, add melted butter, buttermilk, milk, vinegar, and vanilla, and combine using a wooden spoon.
  3. Create a well in the center of the flour mixture, add milk mixture, and stir.
  4. Preheat oil in a large skillet over medium heat. Pour 1/4 cup batter for each pancake, leaving room to turn them over. Cook for about 3 minutes, turn them over, and cook for an additional 60 to 90 seconds.
  5. Top with chocolate ganache and peanut butter, Nutella, or nut spread, and if desired, sprinkle some gluten-free oats on top.

Tips

Dutch processed cocoa powder will produce a darker, deeper colored pancake.

You may also substitute 1/4 of flour blend for 1/4 cup of gluten-free oats.

5 Replies to “Gluten Free Chocolate Pancakes”

  1. I don’t see where the 2nd mention in the ingredients for vinegar is added. Can you please clarify for me? I see the first mention of it is making buttermilk, but I don’t see where the other 2 1/2 teaspoons is added. Thanks.

  2. I have converted everything into grams according to your conversion chart because I don’t have the measuring cup. How many grams of the GF all purpose flour blend should I use in this recipe? Thanks.

    1. Hi Gigi,

      Will you be using tapioca flour or cornstarch in my all-purpose flour blend. In addition, be sure are using “superfine” rice flour such as Authentic Foods brand.

      Carla

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