Gluten Free Chocolate Pancakes Recipe with Ferrero Rocher-style Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes


  • 200 g gluten free self raising flour
  • 1 tbsp gluten free baking powder
  • 2.5 tbsp caster sugar
  • 300 ml milk (dairy free if needed - lactose free if low FODMAP)
  • 2 large eggs
  • 2 tbsp cocoa powder (sifted)

For the Ferrero Rocher-style sauce

  • 150 g dark chocolate (dairy free if needed)
  • 100 ml milk (dairy free if needed - lactose free if low FODMAP)
  • 50 g chopped hazelnuts (I'd recommend buying them pre-chopped!)


  1. Add your gluten free self raising flour, cocoa powder, baking powder and sugar to a large mixing bowl. Mix everything around.

  2. Add in your milk and eggs and whisk until smooth and consistent.

  3. In a small saucepan, add 1 tsp of oil and spread around with a brush or some kitchen roll. Turn on at a low heat.

  4. Pour your pancake batter into the saucepan. I used a quarter cup measuring cup to ensure each pancake was roughly the same amount.

  5. Wait until the top-side is starting to bubble and looks less wet and sloppy. This should take around 2 minutes at a low heat.

  6. Flip the pancake over for cook for a further minute or so.

  7. Repeat until you've used up all of your batter.

  8. For the sauce, grab a saucepan and place the dark chocolate and milk in it. Turn on a medium heat and gently melt whilst stirring occasionally until smooth and shiny. Turn off the heat and add the chopped hazelnuts.

  9. Pour your sauce over your pancakes and enjoy!