Low Sodium Chocolate Chip Pancakes

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the batter

1 ½ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ¼ cups milk
2 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
½ cup semi-sweet chocolate chips

For cooking

1 tsp unsalted butter oil or neutral oil, for the pan

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

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