Dad loved to stop at pancake houses when we were on vacation. We were allowed to order whatever we wanted, with the condition that we finished everything 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.
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. 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.
I have been making pancakes with this recipe for a long time, even before being gluten free. 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. When we found out that we needed to go gluten free, I simply swapped out the flour. No one ever noticed.
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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 Organic all-purpose flour or gluten free flour mix with xanthan gum
- 3 Tbsp Organic granulated sugar
- 3 tsp Organic baking powder
- 1/4 tsp Organic salt
- 1 Organic egg
- 2 Tbsp Organic olive oil or any neutral oil
- 1+ Cup Organic milk may substitute non dairy alternative, I use cashew milk
- 1 tsp Organic vanilla extract
- 2 Tbsp Organic lemon juice
Ingredients
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- In a bowl, measure out 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.
- Let pancake batter sit for ten minutes. If the batter becomes to thick for your taste, add 2-4 tablespoons of milk, one tablespoon at a time, to thin it out.
- 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 organic, gluten free, dairy free, and vegetarian.
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