Recipe For Chocolate Chunk Pancakes


I am going to try to post one specifically gluten free recipe each week, but for all of you gluten-avores still enjoying the pleasures of all purpose wheat flour, I will add an option for you. It’s a lot easier to convert back to gluten than to go the other way, let me tell you!

There was a bar of Scharffen Berger dark chocolate in the swag bag I received at the Food Blog Forum. My family, gastronomical cretins that they can sometimes be, was not offered any. I chose to break it into fourths and spread it out over four lovely breakfasts for gluten free me. I had some leftover Valentine’s chocolates for any passersby that mentioned that I was eating chocolate and they weren’t.

My husband keeps looking at my pancake photos and telling me that I need a circular ring so my pancakes come out in perfect circles. I haven’t been able to convince him that it isn’t the pouring that is the problem. It’s the flipping of the dang pancakes. I cannot tell you how many times I have elongated my cute circles when turning them over. You folks understand, right? We are going for taste here, not geometry.

1. Info for Chocolate Chunk Pancakes

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Chocolate Chunk Pancakes

  • 2 Tbsp Tapioca flour
  • 3 Tbsp Potato starch
  • 3 Tbsp Sorghum flour
  • 1 egg
  • 1 Tbsp oil
  • ⅓ cup milk
  • .75 ounces great quality dark chocolate, roughly chopped

3. Directions:

  1. In a medium sized mixing bowl, whisk together the dry ingredients.
  2. In a smaller bowl, combine the wet ingredients.
  3. Stir the wet ingredients into the dry until smooth.
  4. Fold in the chocolate and cook on a hot, greased griddle or pan.

4. Tips and advices:

  • Substitute ½ cup of all purpose flour for the odd ingredients (tapioca, sorghum, potato and xanthan thingies) in this recipe for a gluten-full recipe.

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