Gluten-Free Chocolate Chip Raspberry Pancakes
Author: Alea
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 12
- ¾ cup brown rice flour
- ½ cup tapioca flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking soda
- ¼ cup almond meal
- 2 tablespoons sugar (optional)
- ½ teaspoon salt
- 2 eggs
- 3 tablespoons oil
- 1 teaspoon gf vanilla (optional)
- 1¾ cups milk (or rice milk)
- ¾ cup mini-chocolate chips
- 1 cup raspberries crushed
- 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 vanilla to the flour mixture, whisk until a smooth batter forms. Gently fold in the raspberries and chocolate chips.
- Using a ¼ 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.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15416
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