Breakfast for Dinner: Gluten Free Chocolate Chip Pancakes

We had gluten free chocolate chip pancakes for dinner tonight.

 Working all day, cooking two to three meals a day and making sure my teenage daughter is taken care of is a huge amount of responsibility. I love all of it, but sometimes, I just have to give in to a nice and easy dinner: gluten-free almond milk chocolate chip pancakes (way more words in that name than the actual effort took to make them).

This is another installment of my cook the book project with these lovely ladies: RachelAimeeEmilySammy and Claudie. We are cooking our way through Marion Cunnignham’s The Breakfast Book. Chapter six is all about pancakes!

My daughter was thrilled with the choice. I didn’t have any bacon, so she had roasted chicken and  cauliflower alongside her pancakes. Sort of like she ate dessert at the same time as dinner.

Look at that batter. The warm milk and butter mixture melted the chocolate chips into delicious strips of chocolatey goodness.

I made them with almond milk and gluten-free flour so I could eat them, too. So yummy!

Plain Pancakes

adapted from Marion Cunnigham’s The Breakfast Book, Copyright 1987, Alfred A. Knopf

Ingredients:

  • 2 eggs
  • 5 tablespoons butter
  • 1 cup almond milk
  • 1 1/4 cups gluten-free flour (make your own or use this one from Gluten-Free Pantry)
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt

Method:

  • Beat the eggs in a mixing bowl until they are thoroughly blended. Put the butter and the milk in a small saucepan and warm over low heat until the butter has melted.
  • Set aside and allow to cool a little –you don’t want to add this mixture to the eggs while it is very hot or it will cook the eggs. Stir the butter mixture into the eggs and mix well.
  • Put the flour, sugar, baking powder, and salt into a bowl and stir with a fork until well mixed.
  • Pour the egg mixture into the flour mixture and stir only until the dry ingredients are well moistened. Don’t over mix.
  • Heat a griddle or skillet until a few drops of water dance on it, then lightly film with grease.
  • Drop 2 or 3 tablespoons of batter for each pancake onto the griddle (a 12-inch girdler will hold 4 pancakes) and cook until bubbles break on the surface.
  • Turn the pancake over and cook another 30 seconds, or until the bottom is lightly browned. Serve the pancakes hot.

 

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