Gluten-Free Chocolate Chip Raspberry Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Directions
  1. Preheat an electric griddle to 300 degrees or warm skillet over medium-high heat. Lightly coat with oil.
  2. Rinse and pat the raspberries dry. In a small bowl, use a fork to gently crush the berries, but do not puree them
  3. In a large bowl, mix the dry ingredients together.
  4. 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.
  5. Using a ¼ measuring cup, pour the batter in 4-inch circles on the griddle or skillet.
  6. Flip the pancakes once bubbles form on the surface of the batter.
  7. When cooked through, remove the pancakes from the griddle.
Notes
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