Gluten Free Coffee Pancakes

5 from 2 votes

These homemade thick and fluffy gluten free coffee pancakes are made with instant espresso powder, dairy free dark chocolate chips, and drizzled with rich maple coffee syrup.

Prep Time5

Cook Time15

Resting Time15

Total Time35

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: pancakes

Calories: 140kcal

Author: HWC Magazine

Equipment

griddle or heavy bottom no stick pan

Ingredients

Coffee Pancakes

2 cups gluten free flour mix with xanthan gum. We used King Arthur gluten free measure for measure flour.
4 teaspoons baking powder
gluten free
¼ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar or sugar alternative of choice
3 tablespoons instant espresso powder or instant coffee
1 egg beaten
1 and ¾ cups almond milk or dairy free alternative of choice
3 tablespoons butter plant based (if you have dairy intolerances) and extra to fry pancakes
2 teaspoons vanilla extract
¾ cup dark chocolate chips vegan

Maple Coffee Syrup (optional)

1 cup maple syrup
2 teaspoons instant espresso powder
1 tablespoon butter plant based (if you have dairy intolerances)

US Customary - Metric

Instructions

Coffee Pancakes

In a bowl, combine gluten-free flour mix, baking powder, baking soda, salt, and instant coffee. Mix dry ingredients well.
Gradually add beaten egg, melted butter (or plant-based butter), and your choice of non-dairy milk to the dry ingredients. Mix until combined and allow pancake batter to rest 15 minutes. The batter will be quite thick but should be pourable. See Notes. (While you are waiting - make the simple maple coffee syrup recipe below)
Turn your burner on a low medium heat and add a pat of butter (plant based butter) in pan or griddle to coat it. Ladle in about ¼ cup batter to pan for each pancake. Sprinkle on a few dark chocolate chips on each pancake.
Let the coffee pancake cook and watch the bubbles in the batter, when the bubbles start to slow down in formation, it is time to flip pancake (about 2 minutes).
Flip pancake and cook for about 1 minute longer and place on plate to keep warm. Wipe the frying pan or griddle with paper towel between batches as the butter may get overly brown.) Repeat the process and finish frying up the rest of the pancakes.
Serve stacks of gluten free coffee pancakes with maple coffee syrup, coconut whipped topping and extra dark chocolate chips for a decadent treat.

Maple Coffee Syrup (Optional)

Stove Top Method: Add maple syrup, instant espresso powder in a small saucepan over medium-high heat and cook, until the mixture comes to a boil. Immediately, reduce the heat to a simmer and cook for 10 minutes. Remove from heat and strain with a fine mesh strainer. Stir in butter or plant based butter and serve warm.
Microwave Method: Add maple syrup, instant espresso powder in a microwave safe bowl in 30 second segments until the mixture comes to a boil. Carefully remove the bowl with hot pads from the microwave and strain with a fine mesh strainer. Stir in butter or plant based butter and serve warm.

Video

Notes

Recipe Tips and Hacks

Pick a gluten-free flour mix with xanthan gum for the best texture.
Spoon and level the flour in the measuring cup; avoid packing it down.
Whisk the pancake batter gently to eliminate lumps. Avoid overmixing to maintain a tender texture.
Allow the pancake batter to rest for about 15 minutes before cooking to let the flour absorb the liquid.
The batter will be thick but should slowly pour from the ladle. Adjust thickness by adding a teaspoon of milk or non-dairy if needed.
Use a ¼ cup measuring cup for ideal pancake size; feel free to go bigger if you prefer.
To prevent chocolate chips from melting, add a few after pouring the batter onto the griddle.
Utilize a griddle pan or a non-stick thick-bottomed pan for easy flipping.
Cook pancakes in butter or plant-based butter over low-medium heat to prevent sticking.
Look for little bubbles on the surface – a sign that the pancakes are cooking. When the bubbles slow down, it's time to flip.

How to freeze pancakes?

Allow coffee pancakes to cool, place parchment or waxed paper between each pancake, and store them in a freezer-safe bag or container. They can be frozen for up to 2 months.

How to reheat pancakes?

Toaster: Heat pancakes for 1 to 2 minutes or until warm and edges are crispy.

Oven: Preheat oven to 350°F (175°C). Place pancakes in a single layer on a lined baking sheet. Reheat for 5 to 7 minutes or until heated through.

Microwave: Place individual pancakes on a microwave safe plate. Microwave on full power for 15 to 20 seconds or until heated through. You will need to add more time to microwave if heating more than one pancake at a time.

Nutrition