Chocolate Chip Pancakes


  • 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


  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.



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