These are quite a treat! So good in fact, that I have been known to sneak a few leftover pancakes as “dessert” – cold – right out of the fridge. If you visit my blog often you probably know about my “Homemade GF, DF, SF, NF Pancake mix“. I use it ALL the time to make not only pancakes but also breads and cakes. I usually have about 10 cups on hand in a container stored in my pantry, not that it’s hard to make, but when you have a 2 year old who loves to help “mix”, it does tend to make a powdery mess! The double chocolate chip pancakes are gluten free, dairy free, soy free, nut free and nightshade free. It can also be made corn free if you use a corn free flour and sub out the baking powder for a corn free substitute.
These are now my little man’s favorite pancakes, actually, they are currently the only pancakes he’ll eat (he’s not super into grains, which is good, we try to avoid them most days….although I haven’t been able to give them up all together). Chocolate on the other hand, we do not limit – to die for! It is also a favorite of the little man “Choc-ate chip mom?” he’ll say.
Ingredients
- 1 cup my homemade pancake mix
- 2 tbsp high heat cooking oil (we use avocado most of the time)
- 1 organic egg
-
1 cup dairy free milk of choice (we use So Delicious Dairy Free Organic Coconut Milk
)
-
2 tbsp Frontier Cocoa Powder, Certified Organic
-
1/4 cup to 1/2 cup allergy friendly chocolate chips, we LOVE these Enjoy Life Semi-Sweet Mini Chocolate Chips
- Coconut oil, butter or butter substitute for cooking the pancakes
Instructions
In a medium mixing bowl, mix pancake mix, egg, milk and oil until combined. Mix in cocoa powder and then fold in chocolate chips.
Heat your skillet over medium heat. You cannot go any higher on the heat or else the sugars in the chocolate chips will burn. Coat the skillet with your butter, coconut oil, or butter substitute and spoon about 2 tbsp of mix per pancake. Once you see bubble forming on the uncooked side of the pancake, it should be ready to flip.
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