Gluten-Free Pancakes with Chocolate Spread

Indulge in a stack of light and fluffy gluten-free pancakes topped with a luscious homemade chocolate spread that’s rich, velvety, and oh-so-decadent. Perfectly balanced with the subtle sweetness of vanilla and a pinch of salt, these pancakes are a guilt-free treat for your gluten-free lifestyle. Made with simple ingredients like gluten-free flour, creamy milk, and a touch of baking powder for that extra bounce, this recipe is quick and easy, ready in just 35 minutes! The chocolate spread is a game-changer, blending cocoa powder, powdered sugar, and heavy cream for a smooth, spreadable delight. Pair these delicious pancakes with fresh berries, a dusting of powdered sugar, or even a sprinkle of nuts for an added crunch. Whether it’s a special brunch or a family breakfast, these gluten-free chocolate pancakes are guaranteed to start your day on a sweet note.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a large bowl, whisk together the gluten-free flour, baking powder, salt, and granulated sugar.

Step 2

In a separate bowl, beat the egg and then add the milk and vanilla extract, mixing until well combined.

Step 3

Melt the unsalted butter and let it cool slightly. Add it to the wet ingredients and stir well.

Step 4

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.

Step 5

While the batter is resting, prepare the chocolate spread by sieving the cocoa powder and powdered sugar into a small saucepan.

Step 6

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.

Step 7

Remove the saucepan from the heat and add the tablespoon of butter, stirring until the butter melts completely. Let it cool slightly before serving.

Step 8

Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface with a bit of butter or cooking spray.

Step 9

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.

Step 10

Flip the pancakes and cook the other side until golden brown, about 2 more minutes.

Step 11

Serve the pancakes warm with a generous spread of the homemade chocolate spread on top.

Step 12

Optional: Garnish with berries, nuts, or a dusting of powdered sugar before serving.

Nutrition Facts

Serving size	(757.1g)

Amount per serving	% Daily Value*
Calories	2016.1

Total Fat 71.5g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 2.2g
Cholesterol 393.9mg	0%
Sodium 2403.5mg	0%
Total Carbohydrate 335.2g	0%
Dietary Fiber 6.6g	0%
Total Sugars 214.1g
Protein 19.9g	0%

Vitamin D 170.2IU	0%
Calcium 367.0mg	0%
Iron 3.1mg	0%
Potassium 624.8mg	0%

*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.

Source of Calories

Fat: 31.2%

Protein: 3.9%

Carbs: 65.0%