Old fashioned chocolate chip pancakes that are gluten free are a delicious way to start your morning whether you’re a kid or just a kid at heart.
Kelsey’s Chocolate Chip Pancakes (gluten free)
Every morning I ask Kelsey what she wants for breakfast and every morning I get the same answer. First it’s always “fruit smacks” in hopes that one day we will actually give in and let her eat fruit snacks at 6 in the morning. After the daily briefing in the fact that fruit snacks are not a breakfast food she will, depending on her mood, say anything from chicken nuggets to peas but will always say “Pantates and bacon.” And not just any pancakes she wants. It’s chocolate chip pancakes.
I used to have chocolate chip pancakes as a kid and Adam and I have been making them for years now. Adam had never had chocolate chip pancakes until I had introduced them to him. Which is crazy. The man with the sweetest tooth in the world had never had chocolate chip pancakes until he was in his 20’s. Now, it’s the only way he’ll eat them. Ok, not the only way but 9 out of 10 times.
Kelsey is equally smitten with the chocolate chip pancakes. We probably have them for breakfast a few times a month since they’re requested every. single. day. She actually enjoys “helping” in the kitchen so she usually helps make them. It’s so much fun (and sometimes frustrating) seeing here want to be involved in the process of making her food so we let her help to the best of her abilities. Some mornings go better than others if you know what I mean…
The batter for these pancakes will be thick(ish) and fluffy from the baking soda. It’s not a pancake batter that is thin and liquid-y. I use an OXO Good Grips Large Cookie Scoop to portion the pancakes. It makes it so much easier to scoop the pancakes onto the pan. If you don’t have a food scoop, a 1/4 cup measuring cup works too. It’s just a little messier.
Since the pancake batter is so light and fluffy it makes for nice fluffy pancakes. I really love this pancake recipe. If you prefer to not have chocolate chips you can omit them completely or you can sub them for blueberries. These pancakes are delicious any way but chocolate chip pancakes are just so much more fun!
PS-If you’re looking for a low-carb pancake that is equally delicious, try these Coconut Flour Pancakes made by Maya from Wholesum Yum!
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- 1 1/2 C all-purpose flour (regular or gluten-free)
- 3/4 tsp xanthan gum (omit if using regular all-purpose flour)
- 3 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 1 Tbsp granulated sugar
- 1 1/3 C milk
- 1 tsp vanilla extract
- 1 egg
- 3 Tbsp butter, melted
- 1/4 C mini chocolate chips
- In a large bowl, sift together flour, xanthan gum (if using), baking powder, salt, and sugar.
- In a separate bowl or large measuring cup, whisk together milk, vanilla, egg and butter.
- Pour the wet ingredients into the dry ingredients and mix until smooth and all the dry ingredients are combined. Mix in the chocolate chips.
- Cook the pancakes on medium heat on a buttered (or oiled) griddle or frying pan. Use about 1/4 cup of batter for each pancake. Use your scoop/measuring cup to slightly flatten the pancake on the griddle when you add the batter to the hot pan.
- Serve hot with maple syrup.
I like to cook my pancakes in a bit of melted butter to help form a 'crust' on the outside of the pancakes. When following a gluten-free diet, be sure to use gluten-free ingredients. This recipe makes 12 pancakes but can be doubled.