Gluten Free Cinnamon Chip Pancakes
Super sweet pancakes made with cinnamon and cinnamon chips and then drizzled with maple syrup. These pancakes are gluten free.
Ingredients
- 2 cups gluten free flour (I prefer Cup4Cup)
- 1 cup 2% milk
- 1 tbsp. cinnamon
- 1 tbsp. vanilla extract
- 2 tbsp. coconut oil
- 1 large egg
- 1/2 cup cinnamon chips plus more for garnish
- maple syrup for garnish
Instructions
- Whisk together the pancake mix, milk, egg, cinnamon, vanilla, and coconut oil.
- If you like your pancakes thinner, add an additional ½ cup of milk.
- Heat griddle or skillet.
- Lightly grease or spray with cooking spray.
- Spoon pancake mix carefully into skillet.
- Sprinkle cinnamon chips over top of the pancakes and press down with your finger or fork to get the chips submerged into the batter as much as possible.
- That way when you turn the pancakes the cinnamon chips will not stick and scorch on the bottom of the pan.
- Cook pancakes on medium heat about 4-5 minutes or until bubbles form on the top and the pancake is almost cooked through (but don’t let the pancakes brown on the bottom!)
- Turn pancakes over and brown other side for about 1-2 minutes.
- To serve, place pancakes on top of plates.
- Sprinkle with more cinnamon chips.
- Drizzle with maple syrup.
- Makes 6 5-6” pancakes.
Notes
NOTE: Pressing the chips into the pancake with a fork will prevent the cinnamon chips from sticking and scorching on the bottom of the pan.
NOTE: These are very thick pancakes. Add an additional half cup of milk if you want thinner pancakes.
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