Chocolate Chip Pancakes

I decided to treat myself to chocolate chip pancakes this morning. Mmm my favourite! Bob’s Red Mill makes a delicious GF pancake mix. It’s mornings like these that I forget that I’m eating gluten and dairy free! The chocolate chips add enough sweetness and flavour for me that I don’t feel the need to add syrup but follow your heart’s desire. Subsitute fresh or frozen blueberries for a healthier version of these gems.


1 1/2 cups Bob’s Red Mill gluten free pancake mix
1 large egg, beaten
3/4 cup gf brown rice or almond milk
1 tbsp unrefined coconut oil
1/4 cup gf/cf chocolate chips (or 3/4 cup blueberries)
1/2 tsp gf vanilla extract
Pure maple syrup or raw honey to taste


Beat egg and then add the remaining liquid ingredients, mixing well. Combine with the pancake mix in a large bowl and whisk vigorously until thoroughly mixed. Fold in the chocolate chips or blueberries. Let batter stand and pre-heat a nonstick griddle to medium-high temperature.

Pour 1/4 cup batter onto the griddle and cook until the top is bubbly or approx 5 min. Turn and cook until golden brown, approx 5 min. If necessary, adjust the batter by adding more pancake mix or rice milk, one tablespoon at a time. Continue with remaining batter.

Makes eight 4-inch pancakes. Serves 4.

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