Chocolate Chip Pancakes {Egg-free}

Over the weekend, we decided to add some mini chocolate chips to our pancakes.  The kids loved them and so did I!  I think my husband is a pancake purist.  He liked the chocolate chip ones but preferred them without.  I had some sliced banana with mine.  Yummy!

When adding chocolate chips to your pancake batter, I found it is best to sprinkle the batter with the chips right after you pour it on the griddle.  If you mix the chips into the the batter before, the chocolate chips will just sink to the bottom.  Sprinkling them on top of each pancakes helps you make sure each pancake has about the same amount of chocolatey goodness!

Chocolate Chip Pancakes

2 c all-purpose flour

2 T sugar

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

Mini chocolate chips (about ½ c)

Mix together the flour, sugar, baking powder and salt.  Gradually milk and then oil ingredients while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Sprinkle each pancake with about 1/2 teaspoon of chocolate chips.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk, then use the milk of your choice.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.