Chocolate Chip Pancakes
Light and fluffy, these pancakes are delicious. The recipe is easy to double or triple for a crowd.
Servings Prep Time
124″ pancakes 5minutes
Cook Time Passive Time
3-5minutes per pancake 10minutes
Servings Prep Time
124″ pancakes 5minutes
Cook Time Passive Time
3-5minutes per pancake 10minutes
Ingredients
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.
  4. Let pancake batter sit for ten minutes. If the batter becomes to thick for your taste, add a little more milk, one tablespoon at a time, to thin it out.
  5. 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.
  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 vegetarian and gluten and dairy free with substitutions.

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