These are great for breakfast, brunch or dessert! Try adding mint chips to batter and topping the pancakes with ice cream for a summertime after-dinner treat!
2 cups 1-2-3 Gluten Free Allie’s Awesome Buckwheat Pancake Mix (sold at Kelsick!)
½ cup cocoa powder
1 ½ cup skim milk (or water)
2 Tbsp. vegetable oil
¾ cup chocolate chips
Heat griddle over medium heat.
Place 2 cups Allie’s Buckwheat Pancake Mix in bowl. Add cocoa powder and mix together with Pancake Mix. Add eggs, milk and oil and mix until thoroughly blended. Add more or less mix/milk until you reach consistency of your personal preference. Add in chocolate chips.
Spray griddle with non-stick spray. Ladle butter onto griddle. Cook until bubbles form and then flip pancake to cook other side. Pancakes should be lightly brown on each side.