Gluten Free Chocolate Chip Pancake Bread
Ingredients
The batter
-
2 ¼
cup
gluten free pancake batter mix
-
½
cup
chocolate chips or mini chocolate chips
-
½
cup
chopped nuts
-
½
cup
coconut sugar
-
¼
tsp
sea salt
-
½
tsp
baking powder
-
1
large
egg
-
⅔
cup
plain or greek yogurt
-
1
tsp
vanilla extract
-
¼
cup
egg whites
Toppings
-
to taste
honey
-
to taste
butter or coconut butter
Instructions
- 1. Preheat the oven to 350°F.
- 2. In a large bowl, mix the dry ingredients together.
- 3. In another bowl, whisk the egg, extracts, and yogurt, then combine with the dry ingredients.
- 4. Beat the egg whites in a separate bowl and fold them into the batter.
- 5. If the batter is too dry, add 2 tablespoons of coconut milk.
- 6. Pour the batter into a greased 9x3 or 8x4 bread pan.
- 7. Bake for 20 to 25 minutes or until golden brown, checking at 15 minutes.
- 8. Once cooked, let cool, slice, and top with butter and honey or maple syrup.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
70mg
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