Pancakes are not just for breakfast. They make great desserts. Well I guess there’s no harm in having dessert for breakfast so feel free to eat these anytime. We do. All you need is a gluten free recipe and a little chocolate and you are ready to make a lot of people smile.
My favorite pancake recipe comes from Elana Amsterdam’s website and cookbook. The site, Elana’s Pantry has so many great recipes. But I do love her Pancakes. I tried many gluten free pancake recipes looking for one that tasted like I remember pancakes tasting. Her’s is by far the best one and I would go as far as saying it’s even way better than those gluten pancakes I used to eat. Also Elana’s are made with almond flour so right off the bat you are starting with more nutritional goodness in there.
We don’t eat pancakes here very often and every time I make them I wonder why. They are so easy to whip up in the Vitamix or good blender if you have it. They are also very versatile. I love to add fun foods to the pancakes after I’ve poured them into the pan. Fruit is always good like blueberries, blackberries, raspberries, bananas, peaches, plums, apricots and even grapes. I know there really isn’t much I won’t try.
But when you want that warm sweet chocolate melting as you pull them apart and take a bite, then you need some chocolate chunks. Who needs a croisant when you can have these little gems on your plate. Trust me, if you make these people will follow you around and ask if there is anything they can do for you that day.
So you can start with your favorite pancake recipe or use Elana’s Pancakes Revisited recipe which can also be found in her book, The Gluten-Free Almond Flour Cookbook (affiliate link). It’s still in my top 10 cookbooks of all time because it has recipes in there I actually use, a lot.
For the pancakes I add in a little more water than she suggests and I always double the recipe. I love having leftovers for the refrigerator and freezer.
Once you’ve poured your pancakes about the size of a small teacup, now you get to add in the chocolate. I use (affiliate link)
The chips will work too but I really like to have that chunk so when I bite into them or break them in half I have that warm flow of chocolate.
Once you place the chocolate chunks onto the pancake in the pan, push the chocolate in a little and make sure you cover them up with batter so they are inside the pancake. This just takes a little moving around with your finger, not more batter.
When ready flip the pancakes and after they are done remove them from the pan onto your serving plate. You’ll want to eat these little gems while they are hot so feel free to make what you want for now and take the pan off the heat. You can come back in a little while and make more.
Sprinkle the pancakes with powdered sugar and serve. Do it fast before you eat them all!
This was shared on Gluten-Free Wednesdays.
Love these! I haven't tried them with the chocolate chunks, but chocolate chip pancakes are made often for breakfast at my house. I probably should make them more often with fruit, but it's hard to beat the chocolate. 🙂
Heather I'm with you. Chocolate is hard to beat but my favorites are blueberries. I love them cooked right into the pancakes and then I'll make a sauce by simmering some in a pan with a touch of maple syrup. Oh it's way too good. Next time grab a bag of those chunks instead of the chips. You'll use less and get more bang for your bite.
The Enjoy Life chocolate chunks are the best! I've gotten into protein pancakes. At least then I am not have a carb fest. 🙂
Oh that picture makes me really hungry!!! I'm a huge blueberry pancake fan, and chocolate chip pancakes are a special treat. I'll have to try the chocolate chunks next time!