Gluten Free (and Vegetarian) Chocolate Chip Pancakes (or Waffles)
Nutritious goodies hidden (Pumpkin/Banana/Ground Flaxseed)
1 Cup Canned or Pureed cooked pumpkin
3 medium sized bananas
3/4 cup ground honey flaxseed
1 1/2 teaspoons ground cinnamon
1 dash of Nutmeg
1 1/2 Cups GF flour (we use a mixture that is made of 1 bag of Bob’s Red Mill Teff Flour to 2 bags Bob’s Red Mill Brown Rice Flour)
1 tspn baking powder
1 Cup Milk (Almond, Coconut, Lactose Free, Milk- any works- we use Ripple Pea Protein Milk that I buy at Target)
1/2 Cup mini or any sized chocolate chips (optional)
Mix pumpkin, bananas and eggs. Add ground flax, cinnamon, nutmeg, flour and baking powder. Pour 1/2 of the milk and begin mixing with hand mixer. Add milk til you get the right consistency for pancakes (more milk for pancakes, less for waffles). Stir in chocolate chips.
Set your griddle or pan to medium high heat and then turn down to medium- the pan needs to be greased- the mix is so moist it will stick otherwise- cook as normal til bubbles pop on the top of the pancakes- flip and continue to cook til steam comes out the sides and plate.
If making waffles be sure to grease (even a non-stick waffle griddle) and set to medium.
Top with butter & syrup or whatever you like on pancakes. Yields about 30 pancakes or 10 waffles.