As a breakfast destination for families, The Original Pancake House has to accommodate an increasing number of gluten-sensitive customers. Chef Seyoum sources a gluten-free pancake and waffle mix that’s a blend of tapioca flour and finely milled ancient grains, including amaranth, teff and sorghum, to make these signature chocolate chip pancakes.
2 1/4 cups gluten-free pancake and waffle blend
1 egg white
2 tbsp. melted butter or canola oil
1 1/4 to 1 1/2 cups milk
2 cups semi-sweet chocolate chips
Whipped cream, optional
- Preheat griddle or flattop to 350 F.
- Into large bowl, measure pancake and waffle blend. In separate bowl, whisk egg, egg white and butter or oil. Add milk and egg mixture to pancake and waffle blend; stir or lightly beat until thoroughly combined. (Don’t overbeat; batter should be lumpy.) Fold in chocolate chips.
- Gently ladle or spoon batter onto griddle surface, forming pancakes about 3 inches in diameter. When pancakes begin to bubble around edges, flip over and continue cooking 2 to 3 minutes longer.
- Serve warm, with whipped cream, if desired.