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.
1cupchocolate chips plus more chocolate chips for garnish
1/4cupchocolate syrupfor garnish
4tbsp.butter or coconut oil, for frying
whipped cream and berriesfor 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.