Gluten Free Chocolate Pancakes

Gluten-Free Chocolate Pancakes are simple to make with wholesome ingredients. An allergy friendly pancake recipe with delicious hot chocolate sauce and berries!

  • DISH TYPE
    Breakfast
  • YIELDS
    12 pancakes
  • PREP TIME
    10 minutes
  • COOK TIME
    8 minutes

Ingredients

  • For the pancakes:
  • 1 1/2 cups all-purpose gluten-free flour blend (can also use a 1:1 gluten-free all-purpose baking mix)
  • 1/2 cup raw cacao powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons coconut sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups coconut milk (or other non-dairy milk)
  • For the chocolate syrup:
  • 1/2 cup dark chocolate chips
  • 1/2 cup maple syrup
  • 1 teaspoon espresso powder (optional)
  • For the garnish:
  • strawberries
  • blueberries
  • powdered sugar

Cooking Directions

  • 1
    Mix the ingredients together in a large mixing bowl using a whisk or spatula.
  • 2
    Heat the Circulon Elementum Double Burner Griddle over two burners to a medium heat. Ladle 1/3 cup of the batter into circles on the griddle. Let cook until bubbles are on top, flip and continue cooking until done.
  • 3
    To make the hot chocolate sauce, place the chocolate chips, maple syrup and espresso powder in a small Circulon Elementum Saucepan and melt together over medium heat. Stir and serve warm.
  • 4
    Pour the hot chocolate sauce over a stack of pancakes and garnish with fresh berries and powdered sugar.

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