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Gluten-Free Chocolate Chip Pancakes

IngredientsEggs, Chocolate
Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican
Gluten-Free Chocolate Chip Pancakes

As a breakfast destination for families, The Original Pancake House has to accommodate an increasing number of gluten-sensitive customers. Chef Seyoum sources a gluten-free pancake and waffle mix that’s a blend of tapioca flour and finely milled ancient grains, including amaranth, teff and sorghum, to make these signature chocolate chip pancakes.


2 1/4 cups gluten-free pancake and waffle blend
1 egg
1 egg white
2 tbsp. melted butter or canola oil
1 1/4 to 1 1/2 cups milk
2 cups semi-sweet chocolate chips
Whipped cream, optional


  1. Preheat griddle or flattop to 350 F.
  2. Into large bowl, measure pancake and waffle blend. In separate bowl, whisk egg, egg white and butter or oil. Add milk and egg mixture to pancake and waffle blend; stir or lightly beat until thoroughly combined. (Don’t overbeat; batter should be lumpy.) Fold in chocolate chips.
  3. Gently ladle or spoon batter onto griddle surface, forming pancakes about 3 inches in diameter. When pancakes begin to bubble around edges, flip over and continue cooking 2 to 3 minutes longer.
  4. Serve warm, with whipped cream, if desired.

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