Chocolate Chip Pancakes

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Chocolate Chips Plus Pancakes equal the perfect gluten-free breakfast. Interestingly enough, pancakes have been around for more than 2000 years. The original pancakes were created by the Romans in the 1st century AD. They were called Alita Dolcia, which translates to another sweet. Since then, pancakes have morphed into one of the most fantastic breakfasts on earth. People love pancakes so much that they decided to dedicate an entire day to pancakes. National pancake day falls on September 26th. You can save this chocolate chip pancake recipe until then, or you can jump the gun and indulge in these addicting delicious pancakes right now like most of us will. Either way, you will have a delightful breakfast you and your loved ones can enjoy!

How do you keep chocolate chips from melting in pancakes?

To prevent chocolate chips from melting, freeze them before adding them to the pancake batter. Freezing the chocolate chips causes the chocolate chips to melt slower. Therefore, the chocolate chips will not melt once you add the pancakes to the skillet. You can also add the pancake batter to the skillet, add the chocolate chips on top, then add a tablespoon of pancake batter on top of the chocolate chips. This will seal the chocolate chips in the pancake and prevent them from melting.   

What goes with chocolate chip pancakes?

Coffee, fruit, scrambled egg whites, chocolate or strawberry syrup, bacon, and sausage links are all great options to serve chocolate chip pancakes with. These chocolate chip pancakes are served with blueberries, goji berries, chocolate chips, and mint.   

How do you make chocolate chip pancakes without baking powder?

For every teaspoon of baking powder in the chocolate chip pancake recipe, use 1/4 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, and 1/4 teaspoon of cornstarch. Alternatively, you can also use whip egg whites until they reach the soft peak stage and fold them into the chocolate chip batter. Both tricks will help your chocolate chips rise into delicious pancakes.   

Do pancakes need baking powder or baking soda?

Baking powder is the most popular raising agent for pancakes. Regular pancake batter does not have the acid to activate the baking soda. However, baking soda is used in buttermilk pancakes, such as blueberry buttermilk pancakes. The acid in the pancakes activates the baking soda and causes the pancakes to rise.   
Author: Sarah Leadon
Average: 5 (1 vote)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
4 persons


Chocolate Chip Pancakes


Preheat your oven to 200 °F.   
Whisk the ground flaxseed meal and water in a small bowl and set it aside for 5 minutes.   
Whisk the gluten-free all-purpose flour, baking powder, and salt in a large bowl until combined.  
Whisk the flaxseed mixture, almond milk, vanilla extract, maple syrup, and coconut oil in a separate mixing bowl.   
Add the almond milk mixture to the gluten-free all-purpose mixture and mix just until combined.   
Fold in the chocolate chips using a rubber spatula.   
Lightly grease a cast-iron skillet with a tablespoon of canola oil and set it over medium-high heat.   
Add 1/4 cup of the chocolate chip pancake batter into the skillet. Repeat twice to add two more chocolate chip pancakes to the skillet.   
Cook the chocolate chip pancakes for 3-4 minutes until bubbles appear on the surface of each pancake. Then, flip the chocolate chip pancakes and cook them for another 2-3 minutes.   
Remove the chocolate chip pancakes from the skillet and place them onto a baking sheet. Place the chocolate chip pancakes into the oven to keep them warm.   
Repeat steps 6-8, greasing the cast-iron skillet with a tablespoon of canola oil before scooping the chocolate chip pancake batter into the skillet.   
To serve, divide the chocolate chip pancakes between 4 serving plates. Top each stack of chocolate chip pancakes with blueberries, goji berries, chocolate chips, and mint before serving. Try our recipe of Keto Hot Chocolate, perfectly paired with these chocolate chip pancakes.

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