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Thursday, 13 February 2014

Chocolate Chip Pancakes

When I make my gluten free pancakes, I tend to mix together a few different GF flours for a lighter flavor, since I find the taste of my normal flour mix to be a bit too strong for the light flavor I want in a pancake.  However, I have found (via experimentation) that with a bit of vanilla bean paste (or extract), ground cinnamon and mini chocolate chips, the flour mix is perfect in these delicious chocolate chip pancakes!  These were happily consumed by all.  The best thing is you can pop extras in the refrigerator or freezer and they reheat wonderfully! Enjoy!

Chocolate Chip Pancakes
Makes ~24 pancakes

Mix in a large bowl:
1 1/2 cups Kristin's Gluten-Free Flour Mix
2 Tbsp brown sugar
2 Tbsp baking powder
1/2 tsp salt
1 - 1 1/2 tsp ground cinnamon

Add and mix in:
2 eggs
1 1/2 - 1 3/4 cup milk (lactose-free works great!)
4 Tbsp oil
1/2 - 1 tsp vanilla bean paste (or extract)

Let the batter rest 5-10 minutes while you pre-heat your pan over medium-low heat.

Fold into the batter just before cooking:
1/3 - 1/2 cups mini semi-sweet or dark chocolate chips

Butter your pan between rounds of pancakes.  Cook until nicely browned on each side.   Serve with maple syrup.

You can cool & refrigerate or freeze leftover pancakes.  They reheat well in a toaster oven or microwave until warmed through.

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