Chocolate Chip Cookie Pancakes

1 cup (4 ounces) white rice flour
1/2 cup (2 ounces) cornstarch
1/2 cup (2 ounces) sweet rice flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/3 cup packed dark brown sugar
2 large eggs
1 cup milk
1/4 cup (2 ounces) butter, melted
2 teaspoons vanilla extract
1/3 cup (or more) chocolate chips
Whipped cream or syrup for serving.


Serves Four
Active Time: 20 minutes
Total Time: 20 Minutes


  1. In a medium bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, salt, and xanthan gum. Add dark brown sugar. Whisk until combined.

  3. Add eggs, milk, butter, and vanilla extract. Whisk until smooth.

  5. Heat non-stick griddle. Grease lightly with vegetable oil. Spoon batter, about 1/4 cup each, onto hot pan. Sprinkle a few chocolate chips onto each pancake. After about two minutes, flip. Pancake should be golden brown. Cook another minute or two. Enjoy!

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