These gluten free chocolate chip pancakes tick ALL the boxes: they’re thick, soft and incredibly fluffy, absolutely packed with chocolate and super easy to prepare. The only difficult part is deciding whether or not you’re prepared to share them! (On that note… better make a double batch. Just in case.)
1/2tspxanthan gum(omit if your GF flour blend already contains xanthan gum)
1UK medium/US largeegg, room temperature
3/4cup+ 1 1/2 tbsp (200 mL) whole milk, room temperature
2tbspmelted unsalted butter, plus extra for buttering the frying pan
1/4 - 1/2cup(40 - 80 g) dark or milk chocolate chips
In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt.
In a separate bowl, whisk together the egg, milk and melted butter.
Add approximately 1/3 of the wet ingredients to the dry. Whisk well until you get a smooth thick batter. Add the rest of the wet ingredients gradually, whisking continuously.
Mix in the chocolate chips.
Heat a skillet or frying pan over medium-high heat until a drop of water sprinkled on it sizzles and bounces. Lightly butter the skillet and drop about 1/3 cup of the pancake batter onto it. If necessary, use the back of a ladle or spoon to nudge the batter into a more circular shape.
Cook the pancake for about 2 minutes over medium-high heat, until the edges are set (not sticky to the touch) and bubbles appear on the top surface. Flip the pancake and cook for a further 2 minutes on the other side.
Once done, transfer the pancakes onto a plate lined with kitchen paper/paper towel – the kitchen paper will absorb any condensation that forms under the hot pancakes. Depending on the size of your skillet/pan, you can cook 2 – 3 pancakes at once. Be sure to butter the skillet before you start cooking the next batch of pancakes.
Repeat with the rest of the batter, this recipe makes six approximately 4-inch pancakes.
The pancakes are best served warm immediately after cooking with maple syrup, fresh fruit or other toppings, but they stay moist and fluffy for a few hours afterwards.
Note 1: I used Doves Farm Freee plain gluten free flour blend with no added xanthan gum. You can also mix up your own gluten free flour blend, with 50% white rice flour, 30% potato starch and 20% maize flour.
Recipe by The Loopy Whisk (www.theloopywhisk.com).