2013 – Gluten Free Living

Prepare to drool over these spectacular Gluten Free Triple Chocolate Chip Pancakes. Let me make one thing clear from the start. There is NOTHING healthy about these pancakes! The pancakes are made with both cocoa and chocolate chips in the batter. Then you serve them with chocolate sauce drizzled all over them. On top of that you add more chocolate chips for garnish! Overkill, yes! Delicious, yes! Sugar addiction, yes! To die for (probably literally), yes, yes, yes!

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I probably would have been fine with just the double chocolate pancakes and maple syrup drizzled over them, but the addition of chocolate sauce and additional chocolate chips put these pancakes over the top. They are so rich you may as well be eating dessert.

Feel free to eliminate the chocolate sauce if that’s too much chocolate for you! These are really easy to whip up like the other pancakes I’ve made, but these don’t have a compote or sauce accompanying them so they are even quicker and easier.

I recommend when you cook pancakes with chocolate chips (or any kind of chip for that matter), that you push the chocolate chips into the batter as soon as possible so the chips don’t remain floating on top of the pancake. This way when you turn the pancake over they don’t scorch and melt on the bottom of the pan and make a mess.

If you’re looking for a way to make chocolate chips that tastes like dessert, then this recipe is for you. If you are trying to be healthy then close your eyes and look at some of my other pancake recipes with fruit compotes and sauces. 🙂

For those of you who are dairy intolerant, you can almost always substitute coconut milk for regular milk and coconut oil for butter in recipes. There are also egg replacers for purchase at speciality shops and whole-foods markets.

When I first posted this recipe in March 2013, it was before I started taking pictures with my Canon and all I had was an iPhone. The pictures just weren’t as nice as I would have liked even though the recipe was spectacular.

I recently remade this recipe (June 2016) and promptly demolished these pancakes. It did take me two sittings to do it, but these pancakes even reheat well. These are one of my favorite gluten free pancake recipes. The texture of the pancakes is wonderful.

If you want a richer and darker chocolate flavor and color, then simply increase the cocoa in the recipe from two tablespoons for four, or use a dark-roasted cocoa. While I probably should have called these “triple chocolate pancakes,” I think you can see from

the pictures just a luscious-looking they are.

Eating a bite of Gluten Free Triple Chocolate Chip Pancakes is like having dessert! Seriously, you’ll be drooling over every bite.

Rich and decadent–these amazing pancakes are everything you could dream of in a pancake! Yes, they are on the sweet side–even for my huge sweet tooth!

Gluten Free Triple Chocolate Chip Pancakes are garnished with chocolate sauce, but you can add whipped cream and berries (along with more chocolate chips), if desired.

Here’s what I did.

I used these ingredients. I used Pamela’s pancake and baking mix because it was the only gluten free product available at the time. The the flavor and texture are both off. I recommend almost any other gluten free flour for this recipe.

Put gluten free flour in a mixing bowl. I used Pamela’s gluten free baking and pancake mix. Add cocoa, vanilla, eggs and milk.

Whisk all the ingredients together.

Pour the pancake batter a heated skillet with coconut oil. The batter is thick. Sprinkle chocolate chips on top of pancakes. If necessary, press chips down lightly with a fork. You can see that I added about 30-40 regular sized chocolate chips on each pancake. YES!

Turn pancakes over and cook other side. To assemble: stack pancakes. Drizzle with your favorite chocolate syrup or sauce, and sprinkle with chocolate chips on top for garnish. You can also add whipped cream and berries in the center for garnish, if desired.

Cocoa, chocolate chips in the batter, then covered with chocolate syrup and more chocolate chips as garnish. Yes, to die for! 

If you love chocolate, this dessert (ahem), breakfast entree will delight you.

Each bite of Gluten Free Triple Chocolate Chip Pancakes is irresistible. I wanted to eat ALL of them, but had to wait for another time to finish them off. They are really quite hearty and filling for pancakes.

Here’s the recipe.

GLUTEN FREE TRIPLE CHOCOLATE CHIP PANCAKES

(my own concoction)

Gluten Free Triple Chocolate Chip Pancakes

Teresa Ambra

Luscious, rich and decadent gluten free pancakes with triple chocolate flavor. These pancakes include cocoa, chocolate chips, and are served with more chocolate sauce and chocolate chips. These fabulous pancakes are more like dessert than a mere breakfast item! Excellent option for a weekend, company or holiday breakfast. The pancakes can be made with either gluten free or regular flour.

No ratings yet

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 687 kcal

Equipment

• 1 large skillet or griddle
• 1 mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 2 cups gluten free flour (I prefer Cup4Cup)
• 2 tbsp. cocoa powder
• 2 large egg
• 1 1/2 cups 2% milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips plus more chocolate chips for garnish
• 1/4 cup chocolate syrup for garnish
• 4 tbsp. butter or coconut oil, for frying
• whipped cream and berries for garnish, if desired

Instructions

 

• Combine GF flour, cocoa, eggs, milk and vanilla in a mixing bowl.
• Whisk until ingredients are combined but don’t overbeat.
• Pour batter into a hot griddle or skillet lightly greased with butter or coconut oil.
• Sprinkle about 35-40 chocolate chips into each pancake.
• Push the chocolate chips into the pancake batter with a fork to prevent a chocolate mess in your skillet when you turn the pancake.
• Cook until bubbles appear on surface of pancake.
• Turn pancakes over and cook remaining side.
• Remove to plate; keep warm.
• Makes about 8 large 6 to 8” pancakes.
• To serve: Drizzle chocolate syrup over bottom of plate.
• Top with pancakes; drizzle again with chocolate syrup and, if desired, garnish with chocolate chips.

Notes

NOTE: You can also garnish with whipped cream and berries, if desired.

 

NOTE: For a stronger chocolate color and flavor, increase cocoa to ¼ cup and/or use a dark-roast cocoa.

 

NOTE: When I originally published this recipe Pamela's gluten free pancake and baking mix was the only gluten free flour carried by grocery stores (circa 2013). Nowadays, (circa 2023) there are so many really good gluten free flours available that have better taste and texture, in my opinion. I recommend Cup4Cup, Better Batter, Krusteaz, Pillsbury, Arrowhead Mills and even Walmart's Great Value Brand gluten free flour is so much better.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 687kcalCarbohydrates: 94gProtein: 14gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 132mgSodium: 187mgPotassium: 448mgFiber: 9gSugar: 42gVitamin A: 595IUVitamin C: 0.2mgCalcium: 208mgIron: 4mg

Keyword breakfast, brunch, chocolate, chocolate chip pancakes, holiday breakfast, pancakes

Tried this recipe?Let us know how it was!

Are you ready to sample a bite of these pancakes for your next company breakfast? These make a great treat for the holidays. Everyone will love them.

Here, lots of chocolate syrup has been drizzled over the top and down the sides. Yummy! 

Gluten Free Triple Chocolate Chip Pancakes are sensational! I can’t recommend them highly enough.

You may also enjoy these delicious recipes!

Gluten Free Confetti Sugar Cookie Pancakes

Gluten Free Chocolate Chip Pancakes

Gluten Free Cinnamon Chip Pancakes

Gluten Free Triple Chocolate Chip Pancakes

Teresa Ambra

Luscious, rich and decadent gluten free pancakes with triple chocolate flavor. These pancakes include cocoa, chocolate chips, and are served with more chocolate sauce and chocolate chips. These fabulous pancakes are more like dessert than a mere breakfast item! Excellent option for a weekend, company or holiday breakfast. The pancakes can be made with either gluten free or regular flour.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 687 kcal

Equipment

• 1 large skillet or griddle
• 1 mixing bowl
• 1 whisk
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 2 cups gluten free flour (I prefer Cup4Cup)
• 2 tbsp. cocoa powder
• 2 large egg
• 1 1/2 cups 2% milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips plus more chocolate chips for garnish
• 1/4 cup chocolate syrup for garnish
• 4 tbsp. butter or coconut oil, for frying
• whipped cream and berries for garnish, if desired

Instructions

 

• Combine GF flour, cocoa, eggs, milk and vanilla in a mixing bowl.
• Whisk until ingredients are combined but don’t overbeat.
• Pour batter into a hot griddle or skillet lightly greased with butter or coconut oil.
• Sprinkle about 35-40 chocolate chips into each pancake.
• Push the chocolate chips into the pancake batter with a fork to prevent a chocolate mess in your skillet when you turn the pancake.
• Cook until bubbles appear on surface of pancake.
• Turn pancakes over and cook remaining side.
• Remove to plate; keep warm.
• Makes about 8 large 6 to 8” pancakes.
• To serve: Drizzle chocolate syrup over bottom of plate.
• Top with pancakes; drizzle again with chocolate syrup and, if desired, garnish with chocolate chips.

Notes

NOTE: You can also garnish with whipped cream and berries, if desired.

 

NOTE: For a stronger chocolate color and flavor, increase cocoa to ¼ cup and/or use a dark-roast cocoa.

 

NOTE: When I originally published this recipe Pamela’s gluten free pancake and baking mix was the only gluten free flour carried by grocery stores (circa 2013). Nowadays, (circa 2023) there are so many really good gluten free flours available that have better taste and texture, in my opinion. I recommend Cup4Cup, Better Batter, Krusteaz, Pillsbury, Arrowhead Mills and even Walmart’s Great Value Brand gluten free flour is so much better.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 687kcalCarbohydrates: 94gProtein: 14gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 132mgSodium: 187mgPotassium: 448mgFiber: 9gSugar: 42gVitamin A: 595IUVitamin C: 0.2mgCalcium: 208mgIron: 4mg

Keyword breakfast, brunch, chocolate, chocolate chip pancakes, holiday breakfast, pancakes

Tried this recipe?Let us know how it was!