I have been on a trial-and-error quest to create the perfect pancakes for both Zach and me (meaning, gluten-free). My mom makes a mean almond flour pancake, but I can never get it to cooperate with me, and though I’ve tried multiple paleo pancake recipes, none of them tasted naughty enough. Enter a good old-fashioned blend of highly refined gluten-free flours.
This recipe is perfect: tender but not gummy, fluffy, and flavorful. And I was able to successfully cook them in a nonstick pan on our electric stovetop – not an easy feat.
Wake up a little early and make them for someone you love.
Gluten-Free Breakfast in Bed Chocolate Chip Pancakes
- 1 cup rice flour
- 3 tablespoons tapioca flour
- 1/3 cup potato starch
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 2 tablespoons of vinegar + enough milk to make 2 cups
- 2 tablespoons maple syrup
- 2 eggs
- 3 tablespoons sunflower oil
Whisk dry ingredients together in a large bowl. Stir in wet ingredients until smooth and slightly thickened.
Heat a skillet or griddle over medium-high heat. Spray with pan spray and scoop batter by 1/3 cup portions onto hot skillet. Press a few chocolate chips into each pancake as it cooks.
Flip pancakes after 1-2 minutes, or until edges are firm, undersides golden, and the bubbles on top have popped. Fry 1-2 minutes on other side.Keep in a 250 F oven until all pancakes are done. Serve hot with butter and maple syrup and in your underwear.