Looking for the perfect American pancake recipe using gluten free flour? I have experimented quite a bit and this is the simplest yet tastiest gluten free pancake recipe you will ever make. Even better when you add chocolate chips! If you fancy them as a dessert, serve with chocolate sauce, a dollop of whipped cream and fresh berries.
125g gluten free flour
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon vegetable oil
120ml cold milk, or as needed
85g gluten free chocolate chips
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Place flour, baking powder, salt and cinnamon in a medium-sized bowl then mix well.
In a separate bowl, combine vanilla extract, egg and vegetable oil. Beat until well combined.
Pour the flour mixture into the egg mixture and stir well with a wooden spoon. Don't worry, it will be lumpy.
Add milk and mix well, adding more milk if needed until you reach a smooth consistency. You might notice that the dry ingredients will absorb more liquid (if you set the mixture aside for a while) and the pancake batter will become thicker. Add more milk, 1 tablespoon at a time if necessary, to achieve the right consistency. Finally, stir in chocolate chips.
Heat vegetable oil in a pan over medium-low heat then pour 1 or 2 heaped tablespoons of the pancake batter into the pan. Give it about 30 seconds, flip, repeat until cooked through. Repeat with remaining pancake batter.