Chocolate Chip Pancakes

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.

For more delicious organic recipes, please visit our recipe page.

Need help finding organic items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for organic products.

Print Recipe
Chocolate Chip Pancakes
Light and fluffy, this delicious recipe is easy to double or triple for a crowd.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Prep Time 5 minutes
Cook Time 3-5 minutes per pancake
Passive Time 10 minutes
Servings
4" pancakes
Ingredients
Course Breakfast
Prep Time 5 minutes
Cook Time 3-5 minutes per pancake
Passive Time 10 minutes
Servings
4" pancakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, measure out 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 2-4 tablespoons of 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 organic, gluten free, dairy free, and vegetarian.

Share this Recipe
No Comments Yet

Leave a Reply

Your email address will not be published.

VERIFIED Seal
DISCLAIMER
The information contained in our web sites and mobile applications is not intended to prevent, diagnose, treat or cure any illness or disease. You should consult a qualified health professional regarding your health conditions. We are not responsible for any decision you make or any consequences that result based on the information you obtain from us.
COPYRIGHT
Photographs, images and logos, Copyright © 2019, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Bluff , Illinois, 60044