Chocolate Chip Pancakes (Gluten-Free)

Made using organic cassava flour, these pancakes are gluten-free, chocolatey, and absolutely delicious 😋 If you want to switch things up, add some nuts or berries instead of chocolate chips to the batter! No matter which way you decide to pan the cake, you’ll be in for a treat 😉

Ingredients:

1 cup organic @terrasoul organic cassava flour (can sub gluten-free all-purpose flour)

1/2 cup milk of choice

1 @vitalfarms pasture-raised egg

1 tbsp @trulygrassfed butter or unrefined coconut oil, melted (can sub avocado oil)

2 tbsp maple syrup (can sub honey, coconut sugar, maple sugar, or date sugar)

1 tsp baking powder

1 tsp vanilla extract

½ tsp @redmondrealsalt unrefined salt

¼ tsp cinnamon (optional)

Instructions:

1. In a mixing bowl or large measuring cup, whisk the flour, baking powder, cinnamon (if using), and salt. To a separate mixing bowl, add the milk, oil/butter, maple syrup, egg, and vanilla extract. Whisk until combined, then add to the dry ingredients. Stir until thoroughly combined and no lumps remain (do not overmix)

2. Let the batter rest for 10-15 minutes. In the meantime, preheat a waffle iron or a skillet over medium heat

3. Once preheated, pour some of the batter into the waffle iron/skillet. Cook until golden on both sides and repeat with the remaining batter

4. Serve with maple syrup and any toppings you like! Enjoy!

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