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Gluten Free Chocolate Chip Pancakes

by on June 19, 2013 in Breakfast, Gluten-Free, Pancakes June 19, 2013 BreakfastGluten-FreePancakes
See post on Ester Perez’s site!
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Gluten Free Chocolate Chip Pancakes. Grain-free, naturally sweetened, light and airy.

Ingredients

  • 4 whole Eggs, Beaten
  • 1 cup Unsweetened Applesauce
  • ¼ cups Melted Coconut Oil, Plus 1 Teaspooon For Pan
  • 1 teaspoon Apple Cider Vinegar
  • ¼ cups Coconut Flour
  • ½ teaspoons Baking Soda
  • ⅔ cups Bittersweet Chocolate Chips

Preparation

1. In a large mixing bowl, whisk together eggs, applesauce, coconut oil and apple cider vinegar.
2. In a small bowl, whisk together coconut flour and baking soda. Add to egg mixture and whisk together until batter is smooth.
3. Fold in chocolate chips.
4. Heat a nonstick ceramic crepe pan to low heat. Rub pan with 1 teaspoon of coconut oil. Using a ⅓ measuring cup, scoop batter into center of crepe pan and cover with a lid. Heat for 1½-2 minutes or until top of pancake is starting to steam through.
5. Remove lid, flip pancake and cook uncovered for about 30-45 seconds.
6. Repeat with remaining batter. You will get 11-12 pancakes, depending on size of eggs. Serve with butter, maple syrup and fresh fruit.

2 Comments

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Ester Perez on 9.25.2014

The reason I cover these is because it makes them easier to flip. It is my trick with these type of pancakes. I am glad you tried them!

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erinjoyous on 3.29.2014

Looking forward to trying these. I wonder, do they need to be covered, or could you make them on an electric griddle like regular pancakes?

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erinjoyous on 3.29.2014

These were tasty pancakes. Obviously the texture is not your ‘standard pancake’ texture, but they have a nice, simple flavour. I think they would also be really good with fresh blueberries instead of chocolate chips. I did them on an electric griddle, and had a bit of a time flipping them, as they need to be quite thin (spread out) or else they just fall apart when you go to flip them… Also, one VERY IMPORTANT note — due to the nature of coconut oil, you need to make sure that your eggs & applesauce are at room temperature, or slightly warmed. Otherwise your coconut oil hardens up, and the batter is a bit chunky…

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