GDF Chocolate Chip Pancakes: passing the 3-year-old test

As you know, I'm a big fan of Bob's Red Mill products and as you may not know, I keep a pretty good supply on hand of their different mixes.  This week, I had my niece sleep over and she asked for chocolate chip pancakes for breakfast.  Well, that's like asking for arsenic from a GDF-er, so I had to think fast.  She's three, so it's not like she is going to understand that Aunty Jordy can't eat pancakes or even that I don't want to make them for her because it's way too tempting for me.  Believe me, she's offered me a bite of her toast before and even though I've tried to explain to her that bread and milk hurt my tummy, she just looks back at me with a confused look, holding her toast out to me, waiting for me to take it.  Thanks for sharing, Hailey.

So, I was in a pickle.  Even the pancake mix I did have, called for milk...wah wah wah.   Now, here is a moment of confession, I don't keep milk alternatives on hand.  I just don't really care for coconut milk, almond milk, rice milk, or anything else, really.  So unless I need it for a specific recipe, I don't have it.  So, I improvised and here is the recipe I came  up with.  The pancakes were really rich and thick, so you won't need much, especially if you're using syrup.

1 3/4 cups Bob's Red Mill Gluten Free Pancake Mix
1 Large egg (egg alternatives work also)
3/4 cup water
1 Tbsp Vegetable Oil
1/2 cup semi-sweet chocolate chips or vegan chips

Combine all ingredients and whisk until batter is completely combined.  Add chocolate chips to the batter and you can either use a stovetop skillet or a griddle on medium heat.  These tend to burn easily because they are so dense and take a while to cook all the way through.  I suggest pouring a small amount of batter so that you can flip them quickly.

My niece loved them and so did I, so much so that she wanted to tell you herself! Enjoy! xoxo