HOW TO MAKE CHOCOLATE CHIP PANCAKES WITH PANCAKE MIX RECIPES

Steps:

• In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
• In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
• Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

Steps:

• In a large bowl, beat the eggs then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
• Slowly add almond flour, tapioca flour, coconut flour, baking powder, cinnamon, salt, and baking powder and stir until the batter is combined. Gently fold in ⅓ cup of chocolate chips. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
• Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.Drop scant 1/4 cup rounds onto the griddle.
• Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
• Serve with maple syrup, chocolate chips, melted ghee/vegan  butter or whipped coconut cream, if desired.