GF Chocolate Pancakes

by The Food Fix
    15m prep time
    30m total time
    Easy level
    14 ingredients

This recipe is fantastic. Some days I wake up and want chocolate, so a chocolate pancake recipe is just what Dr Yumi ordered. But for an excellent non-choc pancake, leave out the cocoa and choc chips. To make the starter meringue you’ll need an electric mixer, but you can completely bypass the whipping stage and the pancakes will still work out okay, just less fluffy. If you don’t require a gluten-free recipe, this one works just fine with regular self-raising flour. Having tried all the milks, I’d recommend any of soy, lactose-free, regular or oat milk. All work.

Method

Based on 4 servings, adjust as needed.

Step 1

Separate the eggs, putting the whites directly into the bowl of your electric mixer. Using the whisk attachment, beat the whites to soft peaks at medium speed, then gradually add the sugar to make a fluffy, glossy meringue mixture. This should take about 5 minutes from beginning to end. Add the vanilla, salt and oil, mixing at low speed until combined. Using a large metal spoon, gently fold in the milk, then finally sift in the flour and cocoa powder and fold in until just combined, aiming to keep the mixture as airy as possible. Sprinkle the choc chips over the mix once the flour is in and give the batter only a perfunctory stir.

Step 2

Preheat a medium–large frying pan over medium–high heat, spray it well with cooking oil spray then reduce the heat to medium. Pour in ½ cup (125 ml) batter for each pancake. (The average frying pan will comfortably fit three pancakes. Don’t go for more, or they will be overcrowded and difficult to handle.) Immediately cover the pan with a lid and set a timer for 3 minutes. When the time is up, remove the lid.

Step 3

The uncooked tops of the pancakes should be bubbled and looking ready to flip. (If not, replace the lid and give them another minute.) Flip each pancake and cook for another 2 minutes with the lid off. Serve with fat dollops of whipped cream, blueberries, sliced banana and a drizzle of maple syrup.
  • Ingredients
  • Based on 4 servings
  • 30g Unsweetened Cocoa Powder, good-quality 1 x Green & Black's Organic Cocoa Powder 125g
  • Spray cooking oil for frying 1 x Frylight 1 Cal Olive Oil Cooking Spray 190ml
  • 2tbsp Maple Syrup, or honey 1 x Clarks Original Maple Syrup with Carob Syrup 180ml
  • 1 Banana, sliced 1 x Sainsbury's Fairtrade Bananas Loose
  • 2tbsp Whipped Cream 1 x Anchor Original Real Cream Spray 250g
  • 2 Eggs, at room temperature 1 x Sainsbury's British Free Range Eggs Large x6
  • 80ml Sunflower Oil, or any flavourless oil 1 x JS Sunflower Oil 1L
  • 375ml Dairy Free Milk, or any milk of your choice 1 x Alpro Oat Milk No Sugars Chilled Dairy Alternative 1L
  • 75g Blueberries, to serve 1 x Sainsbury's Blueberries 150g
  • 2tsp Vanilla Essence 1 x Dr. Oetker Natural Madagascan Vanilla Extract 95ml
  • 1 Pinch Salt 1 x Maldon Sea Salt Flakes 250g
  • 300g Gluten Free Self Raising Flour 1 x Freee Gluten Free Self Raising White Flour 1kg
  • 170g Dairy Free Chocolate Chips 1 x Sainsbury's Free From Chocolate Chip Cookies 150g
  • 75g Caster Sugar 1 x Sainsbury's White Caster Sugar 1kg
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