Gluten Free Red Velvet Chocolate Chip Pancakes (adapted fro Pamela's Products Recipe)

3 c. Pamela’s bread mix
1/3 c. brown sugar
1/4 c. unsweetened cocoa
2 eggs lightly beaten
1 1/2 c. buttermilk (I used soy vanilla milk with 1 tsp. vinegar)
1/2 c. sour cream (yogurt will also work)
6 Tbsp. butter, melted
2 tsp. vanilla

2 Tbsp. raspberry puree (the recipe calls for red food coloring, but I don’t do food coloring)
semi sweet chocolate chips

In a large bowl, mix together dry ingredients.

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In a separate bowl, whisk remaining ingredients.

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Blend together until just combined. The batter will be lumpy. Mine was actually too thick so I added one more egg and a little more soy milk.

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Heat pan over medium heat. Spray with cooking spray.

Place scoop of batter in hot pan and top with chocolate chips. Molly showed me this instead of just adding them to the batter, so you can control where the chips are and make each bite have a chip! Push the chips down in to the batter with the tip of a paring knife.

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When bubbles appear (I actually never saw them bubble, but just watched the bottom)
Turn and cook the other side for a few minutes.

Keep warm in 200 F. oven until all are made. My oven actually broke today (boo hoo) so I put it on low broil to heat up the oven and then turned it off. I’ll have to price out

Some of the kids even ate these plain. Some used syrup.

I served them with chicken apple breakfast sausage and scrambled eggs with shredded cheese and bacon pieces left over from potato soup night.

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