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Blueberry Chocolate Pancakes Trial: Gluten-free, Nut-free

February 8, 2013

Tuesday was National Pancake Day. Instead of heading out to IHOP, I decided to make some pancakes at home. But not just any pancakes. I wanted to make Cocoa Chocolate Chip Pancakes from The Sneaky Chef, which we’d enjoyed before, but this time, make them Joseph-safe. Usually when I make pancakes, I make two separate batches, which becomes time comsuming. So I was very glad to skip the extra work this time.

The Changes

Yes, these pancakes are NOT dairy-free. Joseph’s been tolerating some baked milk, so I kept it in. However, when the batter needed to be thinned, I used coconut milk instead of cow’s milk, because I didn’t want the proteins to get too concentrated. To make it gluten-free, I used half buckwheat flour, and half of my gluten-free all purpose flour mix.

salt, chocolate chips, buckwheat flour, GF flour, milk, baking powder, cocoa, eggs, blueberries, xanthan gum, vanilla, honey

The Method

In one bowl, mix together the dry ingredients. In another, beat together the wet ingredients.

pancakes 2 & 3

Mix the two together. The batter was very thick, even after doubling the amount of milk in it. Stir in chocolate chips.

pancakes 004

Pour onto griddle. Use a spoon to spread the batter flat. Let cook for a couple of minutes until the edges start to look dry. (Note, the batter is so thick that very few bubbles break through like they would in normal pancakes.)

Ready to be flipped

Ready to be flipped

Flip and cook for another couple of minutes. Serve with syrup or powdered sugar.

pancakes 007

Blueberry Chocolate Pancakes

Adapted from The Sneaky Chef

Gluten-free, Nut-free


  • 3/4 cup buckwheat flour
  • 3/4 cup all purpose brown rice flour blend
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla
  • 1/2 cup milk (to make dairy free, use a total of 3/4 cup coconut milk, and 1/4 cup water, thinning with water if still too thick)
  • 1/2 cup coconut milk
  • 2 eggs
  • 1/2 cup blueberries, pureed
  • 1/4 cup honey
  • 1/2 cup chocolate chips

In a large bowl, combine buckwheat flour, gluten-free flour blend, xanthan gum, baking powder, salt, and cocoa powder. In another bowl, whisk together vanilla, milks, eggs, pureed blueberries, and honey. Pour the egg mixture into the flour mixture, and stir until combined. Thin with additional milk if desired. Stir in chocolate chips.

Pour batter onto preheated griddle, spreading the batter flat with a spoon as needed. Cook on each side for a couple of minutes. It will be time to flip when the edges start to look dry, and the bottom side is golden. Serve with syrup or powdered sugar.

Makes ~8 pancakes

cover copy copy

This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

What I Thought

As written, a single recipe makes 18 pancakes. I doubled it, and only got 8 1/2. Course, Lapine says to use a tablespoon of batter for each pancake. Which is insanely small. Gluten-filled, these pancakes were very filling. I’m glad to say that the gluten-free version were likewise filling. Instead of eating 3-4 pancakes, my husband and I were each satiated with just 2. My husband couldn’t get over how decadent they appeared, since they look more appropriate for dessert, not dinner. However, these have much more nutition than the pancakes I normally make. My kids both had seconds, and Joseph had no reaction to the baked milk (hooray!). Definitely thumbs up in our family.

Shared on Allergy Friendly Friday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays and Allergy-Free Wednesdays

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