So I had three of my grandchildren over the other day. I was babysitting while my daughter in law went for an ultrasound to find out what their forth will be. (Sorry, nope, not allowed to tell yet…)

Anyway, we were talking about what the kids did when they went camping and what kinds of foods they ate. They had had pancakes the one morning for breakfast. They were plain pancakes but they had really wanted chocolate chip pancakes. Well who says that pancakes have to be for breakfast.

I decided that chocolate chip pancakes would be a great lunch for myself and three small children. So we measured and stirred and cooked. They enjoy cooking and baking with their Oma (me). Each of them had seconds, so I’d say they were a hit! As I said, pancakes aren’t just for breakfast! They can also be a delicious lunch.

Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

1 1/4 c. gluten free flour mix

1/2 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. sea salt

2 gel chia eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

4 Tbsp. coconut oil- melted-more for cooking (or desired neutral flavoured oil)

1 tsp. vanilla

1 1/2 c. milk alternative (I use coconut milk)

1 c. dairy free chocolate chips

*** You can use two regular eggs if not vegan***

In a medium size bowl whisk together flour, xanthan gum, baking powder, baking soda and salt.

Add in chia eggs, oil, vanilla and milk alternative. Stir until completely mixed. Stir in chocolate chips.

Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 2 tablespoons of pancake batter onto hot skillet.

Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.

Makes 16 mini pancakes. These freeze well.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays