Chocolate Chip Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 egg
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tbsp lemon juice
- 3 tsp baking powder
- 1 cup gluten free all purpose flour mix
- 3 tbsp granulated sugar
- 2 tbsp olive oil or any neutral oil
- 1 + cup milk may substitute non dairy alternative i use cashew milk
- Carbohydrate 1.21043138714939 g
- Cholesterol 2.21822916382497 mg
- Fat 0.711707099880385 g
- Fiber 0.0054513889790164 g
- Protein 0.736775884012089 g
- Saturated Fat 0.422081553330266 g
- Serving Size 1 1 4" pancake (25g)
- Sodium 23.6385693991643 mg
- Sugar 1.20497999817038 g
- Trans Fat 0.0717119287480577 g
- Calories 15 calories
In a bowl, measure out gluten free flour, sugar, baking powder, and salt. Whisk well to combine.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.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.Let pancake batter sit for ten minutes. If the batter becomes to thick for your taste, add milk to thin it out.Pour a 1/3 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.When pancakes are done, they can be kept warm on a baking sheet in a 200 degree oven until all the pancakes are finished.
