recently, but hadn't used it yet. it's really nice to have someone else mix all the different flours for you :) i like his combo of Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour. tasty for even the non GF eaters out there.anyways, i have no pictures to share, but everyone knows what a pancake looks like, right? :) we just happened to eat these up too fast and didn't have time to take any... next time. these were some of the best pancakes i've eaten and they were light and fluffy and simple. i just kind of made these up this morning because i was... well... hungry. i added some dairy-free chocolate chips but of course you can leave them out. i ate them plain, the hubby used lots of maple syrup.
Chocolate Chip Pancakes
1 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup unsweetened almond milk (i like almond breeze)
1 large egg
2 tbsp olive oil
2 tbsp agave nectar
1/8 cup mini dairy-free chocolate chips (i used Enjoy Life Foods)
Mix the dry ingredients in one bowl.
Beat the egg in another bowl. Add the olive oil, milk, and agave to the egg and mix well.
Heat your pan or griddle with a little olive oil.
Add the wet ingredients to the dry and stir until moistened. Add Chocolate chips.
When pan is hot, pour batter into pan (i used a 1/3 cup that was less than full to scoop it out). My pan makes about 3 at a time and they cook fairly fast, so watch when you need to flip them.
I made 9 pancakes with this recipe, and was happy with the amount because i'm not a big fan of leftover pancakes. Of course you can double it if you want more or bigger pancakes.
Enjoy! Pin It Now!
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