Chocolate Chip Pancakes.

A cozy breakfast for snowy days

 

Using the fluffiest American pancake recipe as the base, these Chocolate Chip Pancakes are comforting for those snowy days…

And the batter can be stored in the refrigerator for up to 4 days!

 

Chocolate Chip Pancakes.

Yield: 12 pancakes

Total Time: 20 minutes

  • 1-1/2 cups milk
  • 4 tablespoons lemon juice
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 6 tablespoons white, granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups semisweet chocolate chips
  1. To make the buttermilk, add the lemon juice to the milk, and allow to sit for 5 minutes. In a large bowl, whisk together the eggs, melted butter, and vanilla. Add in the flour, sugar, baking powder, baking soda, salt, and buttermilk, and whisk until just combined.
  2. Heat a teaspoon of avocado or coconut oil in a large skillet over medium-low heat. Add in about 1/2 cup of the batter per pancake, and drop some chocolate chips to each pancake. Flip the pancakes once bubbles form along the edges, about 1 minute. Cook the pancakes for about 1-2 minutes per side and until they’re golden. Serve fresh with maple syrup or confectioner’s sugar. Enjoy!

 

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