Monday, May 19, 2014

Chocolate Chip Coconut Pancakes- gluten free, vegan & top 8 allergen free!

This basic pancake recipe is my "go-to" recipe for my youngest daughter.  I double it and keep it in the refrigerator at all time.  It's been a time saver for mornings or even late night snacks.  I use the pancake mix not just for pancakes but for sandwich "buns" also.  And it is always with us when we travel!

This is a one-bowl recipe, so get ready for easy!  

I thought we would try kicking it up a notch by adding some chocolate chips and coconut, just for a special treat!  The flavor combination turned out delicious and fun to create.  

I toasted the coconut just to add a little "crunch" factor, but you don't need to if you want to cut down on the prep time.   Or you could leave it out all together if your not a coconut fan and just stick to the chocolate chips.  

This would be perfect on a lazy Sunday morning or enjoying the coming holiday weekend with family!  My girls request breakfast-for-dinner all the time, and this will make a good addition with a different twist.  

gluten free, vegan and top 8 allergen free

Chocolate Chip Coconut Pancakes:
Makes 10 regular sized pancakes or 20 dollar pancakes

1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/8 Cup  Tapioca Starch
1/8 tsp.  Xantham Gum
1/4 TB  Baking Powder
1/4 tsp.  Baking Soda
1/2 tsp.  Salt
1/4 Cup  Organic Applesauce
3/4 TB  Egg Replacer
1/8 Cup  Oil (your choice)
1/8 Cup  Organic Sugar/Sweetener (your choice)
1/2 tsp.  Organic Pure Vanilla Extract or Vanilla Bean Paste
1/2 Cup  Milk Substitute (your choice)
1/2 Cup  Water
1/4 plus 1/8 Cup  Allergy Free Chocolate Chips
1/4 plus 1/8 Cup  Organic Coconut (plain or toasted, sweetened or unsweetened)

In large bowl add in applesauce and egg replacer, whisk by hand until smooth.  Add to bowl, oil, sugar, vanilla, milk substitute and water.  Whisk until combined.  Then add in brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt.  Whisk until smooth and combined.  Add in chocolate chips and coconut.  Stir gently together and cook on preheated oiled skillet. (1/4 Cup of batter will make about 10 large pancakes or 1/8 cup of batter will make about 20 dollar sized pancakes)  Add toppings of choice and enjoy!

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Cooking on a oiled hot skillet, only flip once the pancake is
covered in "bubbles"


Also shared at:  Fat TuesdayCreate Link InspireGluten Free WednesdaysWaste Not Want Not WednesdayAllergy Free WednesdayFull Plate ThursdayGluten Free Fridays,


  1. What a great stack of pancakes, Jolene, I would love waking up to this breakfast! Have a wonderful Memorial Day Weekend and thanks so much for sharing with Full Plate Thursday.
    Be safe and come back soon!
    Miz Helen

  2. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate.
    Come Back Soon!
    Miz Helen

  3. Wow, these look yumm!!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Its live now!

    Cindy from