This is the only pancakes recipe you need! These vegan gluten free chocolate chips pancakes are just as light and fluffy as any regular pancakes. They are seriously easy to make with only a few staple ingredients, no special flour mix or egg replacer, so pancakes are no longer reserved for the weekend! Drizzle with maple syrup and serve with your favorite toppings for the perfect breakfast.
Easy vegan and gluten free pancakes
If you’re looking for an easy vegan and gluten free pancakes recipe, you’re in the right place!
These gluten free chocolate chips pancakes are incredibly light, airy, fluffy and deliciously loaded with big chunks of chocolate. Gluten free pancakes often tend to be dense and chewy, but these are so light and soft that nobody will guess they are both vegan and gluten free.
Not only these gluten free chocolate chips pancakes are very quick and easy to make, but they are made with just a few ingredients you probably already have on hand now! The idea behind these pancakes was to create a recipe that is suitable for everyone and as simple as possible. So pancakes are no longer reserved for the weekend!
The result is hands down the best vegan and gluten free chocolate chips pancakes!
Why you will love these pancakes
- They are made with only simple pantry staples, no gum or egg replacer.
- They are allergy-friendly, vegan, and can be made sugar free.
- They are very easy and quick to prepare and cook.
- You can meal prep a batch and save for your next breakfasts.
- They are perfectly light, soft and fluffy!
Ingredients for gluten free chocolate chips pancakes
The ingredients for these gluten free chocolate chips pancakes are very simple. I bet you already have them on hand.
- Oat flour – Oat flour is my favorite gluten free flour alternative, as it is very easy to make and use in man recipes. You can buy it or make your own by mixing rolled oats in a blender until you get a fine powder. Make sure to use certified gluten-free oat flour. Though oats are naturally gluten-free, contamination can be an issue if not certified.
- White rice flour – White rice flour is an other naturally gluten-free flour. I love to combine different kinds of flours to make gluten free mix. White rice flour is lighter and finer than oat flour and contains more starch.
- Corn starch – Is commonly used in gluten free recipes to add starch and help the batter to hold and thicken.
- Baking powder – To help the pancakes rise as they cook and get this nice fluffy and airy texture.
- Dairy free milk – I use soy milk but you might substitute for almond or oat milk.
- Dairy free yogurt – I I use soy but you can also use almond yogurt or light coconut yogurt.
- Oil – You need a little of vegetable oil to enrich the batter and keep the gluten free pancakes nice and moist. I like grape seed oil but you can use whatever neutral vegetable oil.
- Maple syrup – We just add a spoon of maple syrup to sweeten the pancakes. But you can totally omit it for unsweetened pancakes, that still remain delicious. You can also use agave or coconut syrup.
- Chocolate chips – You can use chopped dark chocolate or chocolate chips. I recommend medium large chocolate chunks for more texture.
How to make chocolate chips pancakes
These pancakes are very easy to make with only a few pantry ingredients. You will find full instructions and measurements in the recipe card at the end of this post. Here is a summary of the process and a few tips for perfectly fluffy pancakes.
- Start with the dry ingredients. Mix the oat flour, rice flour, corn starch, baking powder and salt together in a large mixing bowl.
- Then prepare the wet mixture. To a separate mixing bowl, whisk the soy milk, yogurt, oil and maple syrup.
- Combine. Add 1/3 of the wet mixture to the dry ingredients and whisk to combine. Add the remaining of the wet preparation and whisk just until the batter is smooth and there are no lumps.
- Fold in the chocolate chips. Do not over mix for fluffy pancakes.
- Heat a nonstick frying pan over medium heat. Lightly oil the pan with vegetable oil.
- Scoop about 1/4 cup of the batter into the pan. Cook until the edges appear dry and some bubbles have formed on the surface. Then use a spatula to flip the pancake and cook for another 2-3 minutes on the other side until it is golden.
- Repeat with remaining batter, lightly oiling the pan between pancakes.
Adjust serving size
The idea behind these pancakes was to create a very simple recipe that is easy to make and adjust. The recipes as written with the referent quantities will serve about 6 to 8 medium pancakes. However, if you prefer larger pancakes, or want to make more, you can easily double or triple the recipe! To change the serving size, use the scale button in the recipe card or simply multiply the quantities. If so, I highly recommend to only refer to metrics measurements as they are more accurate than cups.
Tips for fluffy pancakes
- Do not over-mix the batter. Over mixing the batter will make the pancakes chewy and dense, while you want them to be light and airy. When you combine the wet and dry mixture, whisk just until you get a smooth and even batter with no lump.
- Use a scale to measure the ingredients. This ensures you measure the exact quantities for each ingredients and get the right consistency of batter. For this recipe and basically all recipes, especially bakings, I highly recommend to use a kitchen scale and refer to metrics measurements.
- Make sure the batter has the right consistency. The batter for gluten free chocolate chips pancakes must be thick so that it doesn’t spread completely flat on the pan (contrary to French crepe batter), but thin enough to be poured. If you feel that the batter is too thin, add a few tablespoons of flour. If it is too thick, add just a little more milk.
- Cook 1/4 cup of the batter and don’t spread it much. This makes thick and fluffy pancakes. Just scoop it up in the pan and gently arrange the batter with the back of a spoon to make a nice circle. You can also cook the batter in a round form.
What to serve with gluten free chocolate chips pancakes
These gluten free pancakes are loaded with chocolate chips, so they’re basically already delicious by themself. But don’t get me wrong, pancakes are always better garnished with some of our favorite toppings! Personally I like to keep it simple and top my pancakes with a drizzle of maple syrup or my homemade caramel sauce, and add fresh fruits like blueberries or banana. Other suggestions include:
- Homemade chocolate sauce, I like to use this simple chocolate sauce recipe with only 3 ingredients
- A drizzle of nut or seed butter, I love peanut, almond butter and tahini
- Dairy-free yogurt, I like a thick and rich unsweetened coconut yogurt
- Fresh seasonal fruits, especially berries, or cinnamon baked apples for a more comforting version
- Cacao nibs, coconut chips, nuts and seeds, dry fruits, …
- Actually whatever makes you happy, there are no rules 🙂
How to store pancakes
These gluten free chocolate chips pancakes are best enjoyed right after they’re cooked, when there are still warm, soft and fluffy. They tend to dry and firm a little bit after.
However, you can meal prep a larger batch of pancakes and keep them for your next breakfasts or an easy snack. For that, leave the pancakes cool completely before, otherwise the moisture contained in the pancakes will make them soggy. Place the pancakes in an airtight container or in a zip bag, and store in the fridge for up to 3 days. Before to enjoy, reheat them in the toaster oven or microwave.
These pancakes also freeze well. Freeze the pancakes on a baking sheet for about an hour to harden, then stack them and transfer in a ziplock bag.
Love this recipe? Check my other easy vegan pancakes recipes for more variations and delicious breakfasts!
- Double Chocolate Pancakes (GF)
- Fluffy Sourdough Pancakes
- Simple Oats and Banana Pancakes (GF)
- Buckwheat Matcha Pancakes (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Gluten Free Chocolate Chips Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25
- Yield: 6–8 pancakes 1x
- Category: Breakfast
- Method: Pan
- Diet: Gluten Free
Description
These chocolate chips pancakes are so light and fluffy that you’ll never believe they are vegan and gluten free. They are very easy to make with only a few staple ingredients, no special flour mix or egg replacer.
Ingredients
- 100 g oat flour
- 70 g white rice flour
- 30 g corn starch
- 1 tbsp baking powder
- 1/4 tsp salt
- 200 ml soy milk
- 100 g dairy-free yogurt
- 1 tbsp neutral vegetable oil
- 1 tbsp maple syrup
- 80 g chocolate chips
Instructions
- Mix the oat and rice flours, corn starch, baking powder and salt together in a large mixing bowl.
- To a separate mixing bowl, whisk soy milk, yogurt, oil and maple syrup to combine.
- Add 1/3 of the wet mixture to the dry ingredients and whisk to combine. Add the remaining of the wet preparation and whisk just until the batter is smooth and there are no lumps.
- Fold in the chocolate chips. Do not over mix for fluffy pancakes. At this step the batter must be thick but pourable. If it’s too liquid, add just a little more oat flour, one spoon at the time. If the batter is too thick, add a little more milk.
- Heat a nonstick frying pan over medium heat. Lightly oil the pan with vegetable oil.
- Scoop about 1/4 cup of the batter into the pan. Cook until the edges appear dry and some bubbles have formed on the surface. Then use a spatula to flip the pancake and cook for another 2-3 minutes on the other side until it is golden.
- Repeat with remaining batter, lightly oiling the pan between pancakes. Makes about 6-8 pancakes.
- Store the cooked pancakes in a single layer on a rack in preheated oven to keep them warm while you finish to cook the rest of the pancakes. Serve warm with your favorite toppings.
Notes
- These pancakes are best enjoyed warm right after baking. Let the pancakes cool completely before storing. They will keep for 3 days in an airtight container in the refrigerator. Quickly reheat the pancakes in the toaster before to enjoy.
Recette version française
Print Pancakes sans gluten aux pépites de chocolat
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 pancakes 1x
- Category: Petit-déjeuner
- Method: Poêle
- Diet: Gluten Free
Description
Les meilleurs pancakes vegan et sans gluten, incroyablement tendres et moelleux! Ils sont très faciles et rapides à préparer, et ne nécessitent que des ingrédients simples du quotidien.
Ingredients
- 100 g de farine de flocons d’avoine
- 70 g de farine de riz blanche
- 30 g de fécule de maïs
- 11 g de levure chimique
- 1/4 c. à c. de sel
- 200 ml de lait de soja
- 100 g de yaourt végétal
- 2 c. à s. d’huile végétale neutre
- 2 c. à s. de sirop d’érable (optionnel)
- 80 g de pépites de chocolat
Instructions
- Dans un grand saladier, mélanger la farine de flocons d’avoine, la farine de riz, la fécule, la levure et le sel.
- Dans un autre saladier, mélanger le lait, le yaourt, l’huile et le sirop d’érable.
- Verser 1/3 de la préparation humide dans le saladier d’ingrédients secs et mélanger pour l’incorporer. Puis verser le reste de la préparation et mélanger délicatement jusqu’à obtenir une pâte homogène et sans grumeaux. Attention à ne pas trop mélanger la pâte pour des pancakes moelleux! A ce stade la pâte doit être assez épaisse mais facile à verser. Si elle est trop épaisse, ajouter un peu de lait. Si elle est trop fluide, ajouter un peu de farine d’avoine.
- Ajouter les pépites de chocolat et mélanger pour les incorporer.
- Faire chauffer une poêle anti-adhésive sur feu moyen légèrement huilée.
- Quand la poêle est chaude, verser une bonne cuillerée de pâte dans la poêle et l’arrondir délicatement avec le dos d’une cuillère. Quand les bords deviennent un peu secs et que des bulles se forment en surface, retourner le pancake et poursuivre la cuisson de 2-3 minutes sur l’autre face.
- Procéder ainsi avec le reste de la pâte pour former 6 à 8 pancakes, en huilant la poêle entre chaque utilisation.
- Réserver les pancakes à plat sur une grille dans un four préalablement chauffé pour les garder tièdes et à bonne température. Déguster aussitôt avec les toppings de votre choix.
Notes
- Je vous recommande de déguster ces pancakes rapidement après cuisson, quand ils sont encore tendres et moelleux. Une fois refroidis, ils se conservent 3 jours dans une boite hermétique au réfrigérateur. Réchauffer rapidement à la poêle avant de servir.
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