I love pancakes.
I also love Pancake Day. What? I can eat breakfast for supper? I'm so there!
I mean, when else is eating only cake for supper socially acceptable?
And not only cake, but cake drenched in maple syrup. Oh, yeah.
And some blueberries perhaps? Yes, please.
Chocolate Chips? Why not?
I'm getting hungry.
You know what else I love about Pancake Day? Leftover pancakes. Excuse me...
Blueberry Chocolate Chip Pancakes
Makes about 12 pancakes
- 1 cup sorghum flour
- ¼ cup teff flour
- ¼ cup tapioca flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon cinnamon
- 1 tablespoon ground flax seeds
- 1 ¼ cups non-dairy milk
- 2 teaspoons apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
- ¼ cup gluten-free, vegan chocolate chips
- ¾ cup blueberries, fresh or frozen
Whisk together the flours, baking powder, baking soda, sea salt, cinnamon and ground flax seeds. In a separate bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for a minute or two, until the milk curdles. Add the maple syrup and vanilla and whisk briefly to combine. Add the wet ingredients to the dry and mix just until blended. Fold in the chocolate chips and blueberries. Heat a large non-stick frying pan over medium heat. Using a 1/3 cup measuring cup, scoop batter into the pan. Cook until the pancakes are dry around the edges. Flip and continue cooking until golden brown.