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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Chocolate Chip Raspberry Pancakes

Gluten-Free Chocolate Chip Raspberry Pancakes

July 2, 2012 by Alea Milham 1 Comment

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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 descendent 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
 
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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Alea
Recipe type: Breakfast
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.
#version#

 

We topped our pancakes with Vanilla Whipped Cream.

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

 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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