Gluten-Free Pancakes with Chocolate Spread
Fluffy, golden, and irresistibly delicious, these Gluten-Free Pancakes with Chocolate Spread bring a luxurious twist to breakfast. Made with a simple gluten-free all-purpose flour blend and a hint of vanilla, these tender pancakes are light, airy, and perfect for satisfying your morning cravings. The star of the show is the silky homemade chocolate spread, crafted with cocoa powder, powdered sugar, and rich heavy cream—elevating every bite with a velvety sweetness. Ready in just 35 minutes, this easy recipe is perfect for weekend brunches, weekday mornings, or even dessert! Serve your pancakes stacked high with a generous dollop of chocolate spread and your favorite berry garnish, and enjoy a gluten-free treat the whole family will love. Keywords: gluten-free pancakes, chocolate spread recipe, homemade breakfast, kid-friendly, easy brunch ideas.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 large Egg
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 2 tablespoons Cocoa powder
- 1.5 cups Powdered sugar
- 4 tablespoons Heavy cream
- 1 pinch Salt (for chocolate spread)
- 1 tablespoon Butter (for chocolate spread)
Instructions
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and granulated sugar.
In a separate bowl, beat the egg and then add the milk and vanilla extract, mixing until well combined.
Melt the unsalted butter and let it cool slightly. Add it to the wet ingredients and stir well.
Pour the wet ingredients into the dry ingredients and stir until combined. It's okay if the batter is slightly lumpy. Set the batter aside to rest for 5-10 minutes.
While the batter is resting, prepare the chocolate spread by sieving the cocoa powder and powdered sugar into a small saucepan.
Add the heavy cream and a pinch of salt to the saucepan. Cook over low heat, whisking continuously until the mixture is smooth and starts to thicken.
Remove the saucepan from the heat and add the tablespoon of butter, stirring until the butter melts completely. Let it cool slightly before serving.
Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface with a bit of butter or cooking spray.
Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 2 more minutes.
Serve the pancakes warm with a generous spread of the homemade chocolate spread on top.
Optional: Garnish with berries, nuts, or a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2404 mg | 104% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 214.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 367 mg | 28% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
