Chocolate Chip Pancakes
Servings 12 pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 1½ cups Almond Breeze Unsweetened Vanilla almondmilk
- 2 large eggs lightly beaten
- 1 tsp vanilla extract optional
- 4 tbsp butter margarine, or coconut oil, melted
- ½ cup mini semi-sweet chocolate chips
Instructions
- Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
- Whisk together the almondmilk, eggs, vanilla extract and melted butter.
- Whisk the wet ingredients into the dry ingredients just until combined. Some small lumps are okay.
- Let pancake batter rest for 10 minutes.
- Heat a large skillet or griddle over medium-high heat.
- Spray with non-stick cooking spray OR brush with butter or oil.
- Ladle ⅓ - ½ cup batter onto the griddle for each pancake.
- Flip the pancakes over when small bubbles appear on the surface, after about 2 to 3 minutes, and continue cooking on the opposite side until golden brown, another minute or two.
- Serve with whipped topping and/or maple syrup.