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–+ servings
Gluten-Free S'mores Pancakes

Gluten-Free S'mores Pancakes: A Delicious Morning Indulgence

These Gluten-Free S'mores Pancakes bring the nostalgic flavor of campfire s'mores to breakfast, making it a delightful treat any day of the week.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cups Gluten-Free Flour Blend Provides structure; switch with a 1:1 gluten-free mix for perfect pancakes.
  • 0.5 cups Cocoa Powder Opt for unsweetened cocoa for a deeper taste.
  • 2 tsp Baking Powder Essential for fluffiness; ensure gluten-free if needed.
  • 0.5 tsp Baking Soda Acts as a leavening agent; no substitutions necessary.
  • 0.5 tsp Salt Enhances flavors; use sea salt or kosher salt for best results.
  • 1 cups Plant-Based Milk Almond or oat milk works beautifully as a dairy alternative.
  • 1 tbsp Maple Syrup or Agave Adds sweetness; can swap with coconut sugar for lower glycemic index.
  • 1 tsp Vanilla Extract Always go for pure vanilla extract for optimal taste.
  • 0.5 cups Dairy-Free Chocolate Chips Dairy-free carob chips are a good alternative.
  • 0.5 cups Vegan Marshmallow Fluff Consider making your own or buying pre-made.
For Serving
  • 0.25 cups Extra Dairy-Free Chocolate Chips Add more on top for an indulgent treat.
  • 0.5 cups Vegan Marshmallow Fluff Use generously for gooey s'mores effect.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Non-stick skillet

Method
 

Cooking Instructions
  1. In a large mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the plant-based milk, maple syrup, and vanilla extract until smooth.
  3. Pour the wet ingredients into the bowl with the dry ingredients and gently fold until just combined.
  4. Gently fold in the dairy-free chocolate chips with a spatula, ensuring even distribution.
  5. Heat a non-stick skillet or griddle over medium heat, lightly greasing with oil or vegan butter.
  6. Pour a ladleful of pancake batter onto the heated skillet, cooking for 2-3 minutes until bubbles form.
  7. Carefully flip the pancake and cook for another 2-3 minutes until puffed and lightly browned.
  8. Serve pancakes warm with generous dollops of vegan marshmallow fluff and extra chocolate chips on top.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 36gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 250mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 10mgIron: 15mg

Notes

Always verify that all ingredients are labeled gluten-free, especially pre-made items. Do not over-mix the batter for fluffy pancakes. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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