Gluten-Free Chocolate Chip Raspberry Pancakes

Or Why We Ate Next Week’s Breakfast for Dinner Last Night

I have mentioned the $5 Dinner Mom Breakfast and Lunch Cookbook before. It is a great resource for helping you save money while preparing quick and easy breakfast’s and lunches from scratch. I also like it because it is a wonderful source of base recipes. Yesterday, I used Erin’s Chocolate Chip Raspberry Pancake recipe as a base to create a gluten-free version.  We enjoyed them for brunch after Church and I froze the leftovers with the intention of having a couple of days worth of breakfasts in the freezer…

Yesterday evening I decided to go for a ride on my young horse before dinner. He is a decendent of Man of War and yesterday he decided to channel his inner race horse. Our ride quickly went downhill, he wouldn’t pay attention to any of my commands, and was beginning to bolt. So I decided to eject, and it would have been a lovely cowgirl two foot landing except one of my feet caught in the stirrup. But I escaped with only a minor bump to my right hip. Then I was stupid and decided to try again. We walked for a couple of steps and then he bolted again. I could feel him digging down for his next gear, so I slowed him down by steering him into a corner, ejected..and landed hard. It is the hardest fall I have ever taken. I have no idea why my horse would not listen to voice commands or respond to the bit, but it will be a few days before I am able to work with him again.

My husband wanted me to go to the ER to be checked out and my left elbow was bothering me enough that I agreed. I am very thankful that I wasn’t seriously injured, but because I wasn’t seriously injured I waited around for a very long time. We returned home at 10:00, with my arm in a sling (injured the nerves and tendons, but no broken bones) and with very hungry children. My daughter walked to the freezer, pulled out the Gluten-Free Chocolate Chip Raspberry Pancakes and said, “I’ll make dinner”.

Gluten-Free Chocolate Chip Raspberry Pancakes

Yield: 12  pancakes

Ingredients:

3/4 cup brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1 teaspoon xanthan gum
2 teaspoons baking soda
1/4 cup almond meal
2 tablespoons sugar (optional)
1/2 teaspoon salt
2 eggs
3 tablespoons oil
1 teaspoon gf vanilla (optional)
1 3/4 cups milk (or rice milk)
3/4 cup mini-chocolate chips
1 cup raspberries crushed

Directions:

Preheat an electric griddle to 300 degrees or warm skillet over medium-high heat. Lightly coat with oil.

Rinse and pat the raspberries dry. In a small bowl, use a fork to gently crush the berries, but do not puree them

In a large bowl, mix the dry ingredients together.

Add the eggs, milk, oil, and vanila to the flour mixture, whisk until a smooth batter forms. Gently fold in the raspberries and chocolate chips.

Using a 1/4 measuring cup, pour the batter in 4-inch circles on the griddle or skillet. Flip the pancakes once bubbles form on the surface of the batter. When cooked through, remove the pancakes from the griddle. Keep them warm but placing them on a plate and covering them with a towel. Continuing making pancakes until the batter is used.

We topped our pancakes with Vanilla Whipped Cream.

Freeze the leftover pancakes for a quick breakfast or emergency dinner:

This post is linked to Hearth and Soul Hop, Tasty Tuesday,  Slightly Indulgent Tuesday, Gluten-Free Wednesday and Let’s Do Brunch.