Blake went to Kansas this past weekend and brought back…MORE EGGS from his dad’s coop! Man-when I get farm fresh Kansan eggs, it’s like…better than my birthday…better than Christmas!
The first thing I decided to make with my fresh batch of 4 dozen eggs, was Cornbread Chocolate Chip Pancakes using Bob’s Red Mill Gluten Free Cornbread Mix. Why not turn a classic favorite into a bomb a$$ breakfast, brunch, or brinner. Because I ate them for brunch and brinner yesterday and breakfast today. #winning
Oh so gorgeous. I love that they are all different sizes and colors.
I usually top my pancakes with maple syrup, but want to know what the best thing ever is? Cornbread + honey. It’s the perfect combination…like two peas in a pod, peanut butter and jelly.
Cornbread Chocolate Chip Pancakes [gluten free]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- -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
- In a medium size bowl, whisk 2 eggs. Then mix in 1/2 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 1/4 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)
I am not going to lie. I have not mastered making THE perfect pancake on my stove top. As you can see, my pancakes came out…colorful to say the least. They are perfectly cooked on the inside, but the outside is…colorful.
No one is perfect and your pancakes don’t have to be either!
Pin for later!
On that note…Happy Hump Dayyyy.