What are gluten friendly pancakes made of?

Ingredients 1 cup measure for measure / 1:1 gluten free baking flour blend (see notes for brand recommended) 2 Tablespoons granulated sugar. 2 teaspoons aluminum free baking powder. small pinch of salt. scant 1 cup milk (any kind, I use unsweetened almond milk) 1 large egg. More items...

Gluten Free Chocolate Pancakes Recipe with Ferrero Rocher-style Sauce (dairy free) (2024)

If you’re considering making my gluten free chocolate pancakes recipe then you’re clearly a great human with amazing taste. But I mean, who could resist thick, fluffy, chocolatey pancakes with a Ferrero Rocher-style sauce?! This recipe is totally dairy free and low FODMAP too.

I’m 99% sure that pancakes are supposed to be more of a breakfast thing, but after creating this recipe… I’m now thinking that this would be fit for dessert! Either way, here’s my gluten free chocolate pancakes recipe with that lovely, nutty Ferrero Rocher-style sauce…

I mean, if it’s acceptable to eat chocolatey cereal for breakfast, then surely my gluten free chocolate pancakes recipe is also fine… right?!

(ok I may be reaching a bit here)

Can we all just agree that it’s some sort of breakfast/dessert hybrid and get on with our lives, please? …lives which consist of pancakes for every meal of the day of course.

In fact, if that’s your goal, then this post: 10 gluten free pancake recipes you won’t believe you can eat, will probably be quite helpful to you.

So now we’ve settled when you can eat them, what are they like?!

Well, since this is one of my last pancake recipes for a while (I literally created about 6 new ones in the last month!) I really wanted to go all out.

Not only are they my most chocolatey pancakes so far, but they’re also the thickest yet lightest and fluffiest pancakes out of the lot.

Then, once you add that lovely sauce, you’ve instantly got all that Nutella-like, Ferrero Rocher-style flavour and it’s just… unreal. I’m getting hangry just thinking about it!

So here’s a few cooking tips for my gluten free chocolate pancakes recipe…

Gluten Free Chocolate Pancakes Recipe with Ferrero Rocher-style Sauce

SERVINGS: 10 pancakes

PREP TIME: 10 minutes mins

TOTAL TIME: 25 minutes mins

PRINT RECIPE

5 from 3 votes

Ingredients

200 g gluten free self raising flour
1 tbsp gluten free baking powder
2.5 tbsp caster sugar
300 ml milk (dairy free if needed - lactose free if low FODMAP)
2 large eggs
2 tbsp cocoa powder (sifted)

For the Ferrero Rocher-style sauce

150 g dark chocolate (dairy free if needed)
100 ml milk (dairy free if needed - lactose free if low FODMAP)
50 g chopped hazelnuts (I'd recommend buying them pre-chopped!)

Instructions

Add your gluten free self raising flour, cocoa powder, baking powder and sugar to a large mixing bowl. Mix everything around.
Add in your milk and eggs and whisk until smooth and consistent.
In a small saucepan, add 1 tsp of oil and spread around with a brush or some kitchen roll. Turn on at a low heat.
Pour your pancake batter into the saucepan. I used a quarter cup measuring cup to ensure each pancake was roughly the same amount.
Wait until the top-side is starting to bubble and looks less wet and sloppy. This should take around 2 minutes at a low heat.
Flip the pancake over for cook for a further minute or so.
Repeat until you've used up all of your batter.
For the sauce, grab a saucepan and place the dark chocolate and milk in it. Turn on a medium heat and gently melt whilst stirring occasionally until smooth and shiny. Turn off the heat and add the chopped hazelnuts.
Pour your sauce over your pancakes and enjoy!

Thanks for reading all about my gluten free blueberry pancakes recipe!If you make them, I’d love to see how they turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!

Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

Gluten-Free Recipe

FAQs

Ingredients : Gluten Free Flour Blend (Sweet White Rice Flour, Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch), Salt.

Ingredients

1 cup measure for measure / 1:1 gluten free baking flour blend (see notes for brand recommended)
2 Tablespoons granulated sugar.
2 teaspoons aluminum free baking powder.
small pinch of salt.
scant 1 cup milk (any kind, I use unsweetened almond milk)
1 large egg.

More items...

Many pre-made pancake mixes can contain powdered milk or buttermilk. However, several popular store brands mixes contain only plant-based ingredients. Mixes specifically marked as vegan are also available. All dry pancake mixes require either water or milk; vegans can always opt for a dairy-free choice.

When the flour is moistened with water (or with milk and eggs, which are composed mainly of water), the gluten molecules become active.

Do gluten-free pancakes taste different? A really good gluten-free mix that purports to be similar to all-purpose flour won't taste a great deal different from regular pancakes. The texture might be a bit finer, and the taste might be lighter.

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed.

At this time, all of the pancakes and waffles at IHOP contain milk, including the “gluten-friendly” options. The challah bread used for the French Toast and French Toast Sticks might be dairy-free, but the batter for both does contain milk.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

At their base okonomiyaki consist of flour, water, egg, and shredded cabbage which is mixed into a batter and cooked similar to a pancakes on a grill until both sides are golden brown, crispy and good! They are so easy to make!

Gluten-free flours are made by grinding gluten-free grains, seeds, nuts, and other ingredients into a fine powder. We've listed them below, but you may already have a few favorites, like cornmeal for cornbread, buckwheat for pancakes, and almond flour for desserts.

Ingredients: Rice Flour, Sugar, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xanthan Gum.

Xanthan gum, a fine powder that comes from the coating of xanthom*onas campestris bacteria, is a gluten-free baking ingredient that mimics the effects of gluten by binding ingredients together and providing moisture and structure. Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods.