Chocolate Chip Pancakes

When I was young, my family would take car vacations. We would leave home very early in the morning and when it was time for breakfast, my 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 that were bigger than our heads and there was never a single bite left on our plates.

The apples didn’t fall far from the tree. My children love chocolate chip pancakes for breakfast, lunch or dinner. 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 have made my pancakes from scratch. When money was tight, I found that it was cheaper to use what I had in my pantry and 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 where pancakes didn’t make everyone just a little bit happier.

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Chocolate Chip Pancakes
Light and fluffy, no one will ever know that these delicious pancakes are gluten free. The recipe is easy to double or triple for a crowd.
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Course Breakfast
Prep Time 5 minutes
Passive Time 10 minutes
Servings
4" pancakes
Ingredients
Course Breakfast
Prep Time 5 minutes
Passive Time 10 minutes
Servings
4" pancakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, measure out gluten free flour, sugar, baking powder, and salt. Whisk well to combine.
  2. 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.
  3. 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.
  4. Let pancake batter sit for ten minutes. If the batter becomes to thick for your taste, add milk to thin it out. Before measuring out the batter, stir to make sure chocolate chips are evenly distributed.
  5. Pour a 1/3 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.
  6. When pancakes are done, they can be kept warm on a baking sheet in a 200 degree oven until all the pancakes are finished.
Recipe Notes

This Chocolate Chip Pancakes recipe is gluten free, dairy free, and vegetarian.

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