Name: Cornbread Chocolate Chip Pancakes [gluten free]
Ingredients: -1 cup Bob’s Red Mill Gluten Free Cornbread Mix; -2 eggs, large; -1/2 cup milk (I used unsweetened vanilla almond milk); -2 teaspoons coconut oil, melted; -1/4 cup mini chocolate chips; -nonstick cooking spray

Ingredients

-1 cup Bob’s Red Mill Gluten Free Cornbread Mix
-2 eggs, large
-1/2 cup milk (I used unsweetened vanilla almond milk)
-2 teaspoons coconut oil, melted
-1/4 cup mini chocolate chips
-nonstick cooking spray

Instructions

In a medium size bowl, whisk 2 eggs. Then mix in ½ cup of milk. Add in the rest of the ingredients and mix again, creating your pancake batter.
Heat a large skillet over medium heat. Spray with nonstick cooking spray (I used coconut oil cooking spray from TJs).
Using a ¼ cup measuring cup, scoop batter onto skillet. Cook for about a minute, or until it begins to bubble. Then, flip and cook for another 30-45 seconds. Repeat. (I made about 8 medium size pancakes)