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Gluten-free chocolate chip pancakes topped with whipped cream on a plate with bacon.

Chocolate Chip Cookie Pancakes

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Elizabeth Barbone GlutenFreeBaking.com

Ingredients

  • 1 cup finely ground white rice flour (4 ounces; 113 grams)
  • 1/2 cup cornstarch (2 ounces; 57 grams)
  • 1/2 cup sweet rice flour (2 ounces; 57 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1/3 cup packed dark brown sugar (2 1/2 ounces; 70 grams)
  • 2 large eggs (about 4 ounces; 100 grams)
  • 1 cup milk (8 ounces; 226 grams)
  • 1/2 stick butter, melted (1/4 cup; 2 ounces; 57 grams)
  • 2 teaspoons vanilla extract
  • 1/3 cup chocolate chips (2 ounces; 57 grams)
  • 1/3 cup chopped walnuts, optional (1 1/3 ounces; 36 grams)
  • Whipped cream or syrup for serving.

Instructions

  1. In a medium bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, salt, and xanthan gum. Add dark brown sugar. Whisk until combined.
  2. Add eggs, milk, butter, and vanilla extract. Whisk until smooth.
  3. Heat non-stick griddle. Grease lightly with vegetable oil. Spoon batter, about 1/4 cup each, onto hot pan. Sprinkle a few chocolate chips and walnuts onto each pancake. After about two minutes, flip. Pancake should be golden brown. Cook another minute or two. Enjoy!