Chocolate Chip Pancakes

Ingredients:

• 2 C. Rice Milk
• 2 tsp. Lemon Juice
• 1 Banana
• 2 Tbsp. Olive Oil 
• 1 Tbsp. Vanilla Extract
• 2 Tbsp. Ground Flax 
• 2 ½ C. All-Purpose Gluten-free Flour
• ½ tsp. Cream of Tartar
• 1 ¼ tsp. Baking Soda
• ½ tsp. Salt
• ½ C. Free2b Dark Chocolate Chips
• 2 bananas, sliced

Directions:

1. Add the first six ingredients to a blender and puree. 
2. In a mixing bowl, sift together the flour, Cream of Tartar, baking soda and salt.
3. Slowly add the dry ingredient mixture to the blender and puree until smooth.
4. Bring a non-stick skillet to medium heat on the stovetop. 
5. Working a couple pancakes at a time, pour the batter into the skillet, making 3-inch rounds. Drop chocolate chips onto the freshly poured batter.
6. Cook pancakes for 1-2 minutes until the edges begin to bubble. Flip, then drop more chocolate chips on top. Cook the bottom sides for 1 minute before transferring to serving plates.
7. Top the pancakes with sliced bananas. Serve with warm Sun Butter or maple syrup.