Mouthwatering gluten-free coconut flour pancakes studded with chocolate chips and chunks!
Make your coconut flour pancakes taste even better with bittersweet chocolate pieces
Who doesn’t like a big stack of chocolate chip pancakes for breakfast?
I haven’t had chocolate chip pancakes in a while. Being on a gluten-free diet, these kind of things are a strict no-no. However, I decided to satisfy my cravings by making my own version of this treat, using coconut flour instead of grain flour and incorporating the chocolate into my coconut flour pancakes.
I am a firm believer that almost everything tastes better with chocolate, really, I do. Chocolate has that kind of transformative power, that makes you just want to….Ahem, I digress. The point is, being a lover of all things good and chocolate, it’s seems only natural to put my favorite dark addiction with my coconut flour pancakes! (It’s natural! I promise!)
“Chocolate and pancakes, chocolate and pancakes.” It rhymes, doesn’t it? (Ok, I know it doesn’t) but just like bananas and peanut butter, it’s something that should always go together. Coconut flour pancakes being no exception.
“Chocolate and coconut flour pancakes, chocolate and coconut flour pancakes.” Ok, so it doesn’t flow as well together, but trust me, once you put a slice of this version into your mouth, you will swear they should always walk hand in hand.
Treat yourself to these deliciously indulgent but guilt free chocolate coconut flour pancakes!
Chocolate Chip Coconut Flour Pancakes (Gluten Free)
Makes about 8-10 pancakes. Serves 2
*Notes: The recipe below calls for buttermilk. Usually I do this with 1 cup of milk + 1.5 Tbsp of lemon juice OR 1 Tbsp of vinegar. If you want to do a dairy-free version of these coconut flour pancakes, you can replace the milk with 1 cup of almond milk OR coconut milk + 1.5 Tbsp of lemon juice OR 1 Tbsp of vinegar to make buttermilk. If you’re making buttermilk from scratch, make sure you let it sit for a couple of minutes. I usually make it first thing before making the rest of the batter for the coconut flour pancakes.
1) Coconut Flour 1/2 Cup
2) Baking Powder 3 Tsp
3) Salt 1 Tsp
4) Buttermilk* 1 Cup
5) Coconut Oil 2 Tbsp
6) Eggs (separated) 4 Eggs
7) Vanilla 1 Tsp
8) Chocolate Pieces 1/2 Cup
Extra Coconut Oil for frying
What you’ll need to do:
In a large bowl combine coconut flour, baking powder and salt.
Now, separate the egg yolks from the whites.
In a medium-sized bowl combine the egg yolks, coconut oil, buttermilk, and vanilla.
Pour the egg yolk mixture into the coconut flour mixture, whisk until all ingredients are incorporated.
Whip the egg whites till quite foamy, almost stiff or if you have the time, peaks! This will make your coconut flour pancakes fluffy!
Fold the egg white mixture into the batter, until it’s fully incorporated, and well mixed in.
Add the chocolate pieces to the batter to create those chocolate coconut flour pancakes!
Now, this next step is important when making coconut flour pancakes. Let it sit for 4-5 minutes in order to let the coconut flour absorb all the moisture. If the mixture appears too runny let it sit for a while longer. Be patient! For coconut flour pancakes, it takes a while for the flour to absorb everything. If after about 5 minutes you still feel it’s too runny, you can add 1 Tbsp of coconut flour.
Heat a non-stick pan on medium low, and add the coconut oil/any other kind of oil you want to use for frying. You need an adequate amount for greasing, because the chocolate in the coconut flour pancakes might stick to the pan. Don’t let it get too hot, you want just a medium heat temperature–coconut flour pancakes cook fast! Using a 1/4 cup for equally sized coconut flour pancakes, pour the mixture into the pan, remember not to make them too thick, otherwise they might be hard to flip!
I had my chocolate coconut flour pancakes with a pat of butter and coconut butter. Divine!