On my morning off, I often enjoy making really special breakfasts for myself. Though, I did made these pancakes sans chocolate every morning this last summer… Now that it is below freezing outside, however, I have a hard time leaving the warmth of my blankets early enough in the morning for pancakes. Anyway, this is my favorite pancake recipe. Perfect for cooking in a cast iron skillet… And it’s kid approved. My oldest niece loves these pancakes!
- 2 tbsp Ground Flax
- ¼ cup Warm Water
- ¾ cup Almond Milk
- 1 cup GF All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- ½ cup Blueberries
- 1/4- 1/2 cup Chocolate Chips
- Maple Syrup for serving
- Oil for cooking
Whisk together flax and water in small bowl. Set aside.
Heat oil in cast iron skillet on medium heat.
Mix together flour, salt, chocolate chips, and baking powder. Add almond milk to flax mixture and whisk to combine. Pour wet ingredients into dry and stir until combined.
Once skillet is hot, pour 1/4 cup pancake batter onto skillet. Drop blueberries into pancakes. Cook until bubble appear on the surface and pop. Flip with a spatula and cook until browned on the other side. Repeat with remaining batter. Sometimes, as the batter sits, it thickens too much. If this happens, add 1-3 Tbsp almond milk and whisk again.
Serve with maple syrup (or blueberry maple syrup- yum!) and enjoy!