Chocolate Chip Pancakes 

1 tablespoon Coconut oil or Extra Light olive oil (plus extra to cook pancakes)

1/3 cup plus 1 tablespoon Wheat-Free Market Chocolate Chip Muffin Mix

1 large egg

1/2 cup coconut milk, almond milk or half-and-half

Optional - 2 teaspoons powdered Wheat-Free Market Sweetener (grind for a few seconds in a Magic Bullet type blender or coffee grinder)

In a medium bowl, combine 1 tablespoon oil, muffin mix, egg, milk and sweetener. Whisk batter until lumps disappear and batter is smooth and thick. Let batter sit about 5 minutes (batter will continue to thicken as it sits; if too thick after sitting, it can be thinned with additional milk or water to desired consistency).

Preheat a large skillet or griddle over medium high heat until hot (skillet is ready when tiny drops of water sizzle, dance across and disappear quickly). Lightly brush or spray skillet with coconut oil or extra light olive oil until well coated.

To make each pancake, pour about 1/8 cup batter into hot skillet. Cook about 2 to 3 minutes per side, or until tiny bubbles appear around the edges. Turn when golden brown on bottom; cook additional 2 to 3 minutes. Transfer pancakes to a plate and repeat with remaining batter. Pancakes will puff up as they cook and come back down as they cool. Recipe makes about 8 “3-inch” pancakes. Serve topped with butter, sugar free maple syrup or fresh fruit, if desired.

Note: Adding sweetener to the pancake batter adds sufficient sweetness that very little or no syrup is necessary. The pancakes are delicious with just a pat of butter melted or spread on top.

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