Who doesn’t love a tall stack of pancakes on a weekend morning? (Or any morning, really, these days!)
This idea popped into my head when I wanted to get baking and realized I had no baking powder and no baking soda. Surprisingly, they are quite necessary ingredients. Cue- pancake mix. Already prepared to get light and fluffy, just add water! Or a few other things, in this case.
This Chocolate Chip Pancake Bread was a total experiment, but it actually came out great! Perfectly sweet and easier to make in advance if you’re hosting brunch for friends I keep saying – we will get back to this one day! In the meantime, make it for your family or for yourself. My hope is that it will brighten your day.
1 c coconut milk (or milk of your choice)
1/4 c olive oul
1/4 c honey
2 c pancake mix
1 c chocolate chips
In a large mixing bowl, thoroughly combine your wet ingredients until smooth. Then, add 2 cups of pancake mix, of your choice! Fold the mixture together, making sure to remove any lumps, but not over mixing. Stir in chocolate chips and scoop into a loaf pan. When complete, bake at 350 degrees for 40-45 minutes or until firm in the center. Serve warm with maple syrup or plain!