Everyone loves pancakes but these pancakes are especially mouth watering due to a special ingredient, which makes them extra fluffy. These pancakes are a definite crowd pleaser and super fun to make with your kids. As you can see below, they are Miss Gabrielle and Mr. Mason approved!
1.5 cups gluten free flour (I make my own blend, but gluten free Bisquick is great too)
2 tablespoons unsalted butter (melted)
1/2 cup plain yogurt (I like Fage 2%) or reduced fat sour cream
1.5 cups skim milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
Pinch of kosher salt
1/3 cup mini chocolate chips (I like Ghirardelli)
Whisk the gluten free flour and milk together. Next add the butter and whisk until combined. Add the eggs one at a time. Whisk again until combined. Add the vanilla, cinnamon and yogurt. Whisk one final time making sure everything is combined and there are no lumps.
The batter should have some thickness to it. It should pour easily but slowly. You don't want it too thin or too thick.
Heat a skillet with a teaspoon of canola oil or use the spray, and pour the pancake batter into the hot skillet. Any size works but I like to make mine about 4 inches in diameter. Sprinkle the pancakes with chocolate chips and gently push them into the batter - this way they don't burn when you flip the pancakes to cook on the opposite side. Also, you can ensure each pancakes has the right amount of chocolate chips.
Cook for about 2-3 minutes per side. I like to sprinkle a few chocolate chips on top. Your favorite fruit is also a great topping. Serve warm and enjoy!
*Makes 16-18 medium sized pancakes.
*If you have a dairy allergy, replace the skim milk with soy and the yogurt with soy yogurt as well
*If you have an egg allergy, replace the eggs with 1/2 cup of unsweetened applesauce.
*This recipe can also be made using 1.5 cups of regular flour.