Gluten Free Chocolate Pancakes
Amy Duska
Gluten Free Chocolate Pancakes are simple to make with wholesome ingredients. An allergy friendly pancake recipe with delicious hot chocolate sauce and berries!
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Breakfast
Cuisine American
Servings 4
Calories 320 kcal
Gluten-Free Chocolate Pancakes
- 1.5 cups all-purpose gluten-free flour blend can also use a 1:1 gluten-free all -purpose flour blend
- ½ cup raw cacao powder
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons coconut sugar see notes
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups non-dairy milk
Chocolate Syrup
- ½ cup dark chocolate chips
- ½ cup maple syrup
- 1 teaspoon espresso powder optional
Garnish
- fresh strawberries
- fresh blueberries
- powdered sugar
Batter
Mix the ingredients together in a large mixing bowl using a whisk or spatula.
Heat the griddle over medium heat. Lightly spray surface of griddle with cooking spray. Ladle ⅓ cup of the batter into circles on the griddle. Let cook until bubbles are on top, flip and continue cooking until done. Keep warm in a preheated 200°F oven on a baking sheet.
Hot Chocolate Sauce
Place the chocolate chips, maple syrup and espresso powder in a small saucepan and melt together over medium heat. Stir and serve warm.
Pour the hot chocolate sauce over a stack of pancakes and garnish with fresh berries and powdered sugar.
Keyword chocolate pancakes, gluten free pancakes