For some reason, I’ve been obsessed with making anything and everything in my mini-skillets lately. Don’t ask me why, because I literally have no idea, but that’s exactly what I did with these Mini Grain-Free Chocolate Chip Pancake Skillets!
Growing up, I always remember going to the diner next to my house on the weekend and getting a big stack of their chocolate chip pancakes. My eyes were always bigger than my stomach and I would always bring the rest home and eat it later as leftovers, but my seven year old self was ambitious and simply just had a craving for chocolate chip pancakes. Turns out, the same goes for my twenty two (almost twenty three, okay) year old self. This recipe for Mini Grain-Free Chocolate Chip Pancake Skillets brings back those memories in a new way and in a new form with my new love – my mini skillets. These grain-free pancake skillets have all of the nostalgia of the classic dinner pancakes but none of the gluten, grains, dairy or refined sugar.
The diner would always top their chocolate chip pancakes with a generous dollop of fluffy whipped cream, but I decided to go for some dairy-free ice cream on top of my grain-free pancakes. The way the cold ice cream melts when it meets those warm chocolate chips – no words. Speechless just thinking about it.
Ingredients
2 2 eggs
1/4 cup 1/4 maple syrup
1 tsp 1 vanilla extract
1/2 tsp 1/2 baking soda
1 cup 1 almond flour
pinch of salt
chocolate chips (measure with your heart)
Directions
In a bowl, throughly combine your batter ingredients, starting by whisking the wet and adding in the dry and then folding in your chocolate chips.- Pour your batter into your well-greased or non-stick mini skillets. Mine are about 5 in. each and I used 2.
- Bake at 350 for approx. 15-18 minutes depending on your oven.
