It’s Day 3 of 12 Days of Brunchmas. So far, we’ve tried the most amazing bagel sandwich and Eggs Benedict Casserole! Today I’m bringing one of my all time favorites out of the woodworks. This Gluten Free Snickerdoodle Chocolate Chip Pancake recipe melts in your mouth. Santa can have his cookies if I can eat all of these!
I used Bob Red Mill’s Gluten Free pancake mix and spiced it up with a bit of cinnamon. My guests could not tell these were gluten free. They’re that good! That said, you can use this same recipe for regular old gluten pancakes. 🙂
Hot tip: The cinnamon sugar is a little hard to stick. I used spray butter then tossed the pancakes into the mix!
What You’ll Need
Pancakes (Makes 10 to 12 Pancakes):
- 1 cup mix dry measure
- 3/4 cup milk
- 1 tablespoon oil
- 1 tablespoon butter (optional coconut or vegetable oil)*
- 1 egg
- 1 cup chocolate chips
- 1 teaspoon ground cinnamon
- 1 tablespoon ground cinnamon
- 2 tablespoon of sugar
Instructions (Mostly stick to the instructions on your pancake box, but add in these few twists!)
- Heat skillet over medium-low heat. Add a tablespoon of butter* to the skillet.
- Combine the oil, egg, milk, pancake mix, and ground cinnamon. Whisk the batter until the batter is smooth, but be careful not to overmix. Let the batter rest 1 to 2 minutes to thicken.
- While the batter thickens, prepare your chocolate chips in a bowl on the side.
- In a separate bowl, whisk the additional sugar and cinnamon. Set this on a plate to the side. (If you need more, use a 2:1 ratio.)
- Pour slightly less than 1/4 cup batter for each pancake onto the skillet.
- After 30 seconds, add a handful of chocolate chips.
- Flip the pancakes when they start to bubble and the bottoms turn golden brown.
- Once the pancakes are golden on both sides, coat the pancakes in your sugar + cinnamon. (You may need to add butter or maple syrup to really get the cinnamon sugar to stick.)
- Repeat until you’re all out of batter.