When I was young, my family always took car vacations. We left home very early in the morning and when it was time for breakfast, Dad would stop at a pancake house along the highway. We were allowed to order whatever we wanted, with the condition that we had to finish whatever was on our plate. My brothers and I would order chocolate chip pancakes. They were bigger than our heads but we never left a single bite.
My children love pancakes and would eat them any time of the day. If I am ever at a loss for meal ideas, breakfast is always my default and pancakes are always at the top of the list.
Even before being gluten free, I made my pancakes from scratch. When money was tight, it was cheaper to use what I had in my pantry and we found that we liked the taste better. We have added chocolate chips, berries and pecans to the batter and they are all delicious.
Chocolate Chip pancakes are perfect for rainy or sunny days, happy or sad days. We have never found a day when pancakes didn’t make everyone just a little bit happier.
Pancakes are also a traditional Fat Tuesday food because they use up ingredients that were given up during Lent.
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| Prep Time | 5 minutes |
| Cook Time | 3-5 minutes per pancake |
| Passive Time | 10 minutes |
| Servings |
4" pancakes
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- 1 Cup all purpose gluten free flour mix with xanthan gum
- 3 Tbsp granulated sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 Tbsp olive oil or any neutral oil
- 1+ Cup milk may substitute non dairy alternative, I use cashew milk
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1/2 Cup chocolate chips
Ingredients
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- In a bowl, measure out gluten free flour, sugar, baking powder, and salt. Whisk well to combine.
- In a separate bowl, measure out 1 cup milk, oil and vanilla. Add the egg and mix with a fork until the egg is broken.
- Make a well in the center of the dry ingredients and add the milk mixture. Add lemon juice to the bowl. Stir until ingredients are combined, but still lumpy. Add chocolate chips.
- Let pancake batter sit for ten minutes. If the batter becomes to thick for your taste, add a little more milk, a tablespoon at a time, to thin it out. Before measuring out the batter, stir to make sure chocolate chips are evenly distributed.
- Pour a 1/3 cup of batter onto a lightly sprayed hot griddle for each pancake. When the pancake surface is bubbly and the edges appear dry, flip the pancake to cook the other side until golden brown.
- When pancakes are done, they can be kept warm on a baking sheet in a 200 degree oven until all the pancakes are finished.
This Chocolate Chip Pancakes recipe is gluten free, dairy free, and vegetarian.
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