Makes about 10- 12 pancakes ( about 4 inch pancake )
Every Sunday morning our family will start the day feasting on pancakes. This past Sunday was even more special because it was Christmas day as well. I always get up early to get the batter started so by the time my hubby and daughter come to the kitchen, there will the perfect pancakes awaiting.
Our favorite are those loaded with blueberries but because it was Christmas morning I decided to use chocolate chips instead. 🙂
Right off the bat, my husband piled 6 pancakes onto his plate and devoured them with organic smooth peanut butter. I have to admit I had three as well. Ops! I just loved them simple like that. The chocolate chips did more than enough for my taste buds.
- 2 cups GO-GO QUINOA Pancake mix ( the ingredients listed on the package were: Organic brown rice flour, organic tapioca flour, organic kaniwa flour, organic pink salt, xanthan gum, Baking soda, baking powder. )
- 1 tbsp peanut butter powder
- 1 tbsp soft brown sugar
- 1 tbsp chia seeds
- 1 tsp pure vanilla extract.
- 2 1/2 cups unsweetened cashew milk
- 1/2 cup semi-sweet chocolate chips
In a large bowl add the flour mix, peanut butter powder, sugar and chia seeds. Whisk until all ingredients are combined. Make a well in the flour mixture and add the milk and vanilla extract. Stir until just combined. Add the chocolate chips and fold them into the batter.
Heat a skillet over the medium heat. Pour 1/4 cup of a batter for each pancake. Cook until small bubbles form and pop on the surface and the bottom is golden-brown. Flip it over and cook until golden -brown, about 4-5 minutes.
Store the pancakes on a cooling rack over a baking sheet to prevent the steaming.