GLUTEN-FREE CHOCOLATE CHIP PANCAKES

 

  • Cooking Time: about 4 minutes
  • Servings: about 12 pancakes
  • Preparation Time: about 5 minutes

Ingredients

  • 1 cup white rice flour
  • 1 1/2 cups buttermilk
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (2 tablespoons if making it without the chocolate)
  • 1 egg
  • 2 tablespoons vegetable oil
  • Ghirardelli semi-sweet chocolate chips to taste

Directions

  • Method:
  • 1. Preheat a non-stick griddle. If you decide to use a skillet, move this step to last.
  • 2. In a large measuring cup, measure out 1 1/2 cups buttermilk.
  • 3. Add 1 cup white rice flour and mix with spoon until combined.
  • 4. Place this mixture in the microwave and heat on high for one minute.
  • 5. Remove from microwave and stir. Set aside for about 5 minutes.
  • 6. Combine in a small bowl the baking powder, baking soda, salt, and sugar.
  • 7. In another small bowl, beat the egg with two tablespoons vegetable oil.
  • 8. After five minutes, add the small bowl of dry ingredients to the rice flour/buttermilk mixture. It will bubble up. Just stir until combined (don’t beat it down).
  • 9. Add the egg mixture. Stir to combine.
  • 10. Add chocolate chips, if desired.
  • 11. If your griddle requires oil, oil the griddle.
  • 12. Pour the pancake batter onto the griddle.
  • 13. Flip the pancake when the top of the pancake is completely bubbled. Remove to a serving plate.
  • This pancake is pretty sweet with the chocolate chips, so I just sifted confectioner’s sugar on top. You could also sift a mixture of cocoa and confectioner’s sugar. If you really like things sweet, top it with a chocolate syrup. It would also be equally good topped with fresh fruit and whipped cream!

Notes

I've been researching gluten-free baking for my website and came across a different method for baking. This particular recipe is not a part of that research, but adapted from another recipe I found this summer. Unfortunately, I don't remember where. But for batter type recipes, you can warm the rice flour in the liquid (used in the recipe) for a few minutes and it will help get the grit out of the rice flour. I was happy with the way this recipe turned out.

Categories: Pancake 

Website Credit: http://www.gluten-free-chocolate.com

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