These are our Saturday morning ritual. Remember, there’s a small amount of milk in the mix.
Prep time: 5 minutes
Total time: 15 minutes
Yield: Serves 2-4
1 c. Pamela’s Baking & Pancake Mix
1 large egg
3/4 c water (but you may need a bit more)
vegetable oil spray
ramekin of semi-sweet chocolate chips
- Heat a skillet over medium high heat and spray with vegetable oil when hot. Pour enough batter into skillet to form four 3″ pancakes. Immediately distribute 3 chocolate chips onto each pancake. Flip when bubbles form on one side, after a minute or so. Cooking for another minute and flip onto plates.
- Serve with a pat or butter and warm maple syrup.
Hi Amy your website looks great and so many recipes to choose from, I can’t wait to try some of them. Also, I’m interested in making the chocolate pancakes for Garrett, however, I was wondering what kind of syrup you use that’s gluten free, or maybe all syrups are gluten free?
Hey Melissa. The rule of thumb with syrups is to use pure, 100% maple syrup. It’s expensive, but it’s the best choice and you can find it your supermarket. I buy mine at Trader Joe’s, Windmill Farms and even Costco. Other supermarket brands are packed with high fructose corn syrup, tons of preservatives and that mystery ingredient, “natural flavors”, which can be a hiding spot for gluten. The good thing about using the pure stuff is that you don’t need quite as much. Good luck!
I made this for Paige’s gluten-free friends one morning after a sleepover and they were a big hit. Super yummy!