Mint Chocolate Chip Pancakes with Homemade Vanilla Syrup

Directions

1. 1
   In a medium saucepan, heat the water, sugar and cornstarch over medium-high while whisking to dissolve the sugar and cornstarch.
2. 2
   Bring to a low boil; lower the heat and simmer for 2 minutes.
3. 3
   Remove from the heat and whisk in the vanilla extract. Allow to cool to room temperature.
4. 4
   Allow to cool to room temperature. NOTE: The syrup will thicken while it cools.
5. 5
   In a large mixing bowl combine the oat flour, all-purpose flour, sugar, baking powder, salt, baking soda; whisk or stir to mix fully.
6. 6
   In a small mixing bowl lightly beat the eggs.
7. 7
   Add the milk and vanilla extract to the eggs and whisk together.
8. 8
   Add the wet mixture to the dry ingredients and whisk to fully combine.
9. 9
   Stir in the chocolate chips.
10. 10
    Heat a griddle over medium heat on the stove top or if using an electric griddle heat to 350 degrees. NOTE: Non-stick griddles do not require butter, though a tablespoon may be added if desired and should be added to a regular griddle.
11. 11
    To make the pancakes pour slightly under a cup of batter per pancake onto the griddle. Once the top is showing bubbles over the entire surface flip the pancakes and allow to cook for 10-15 seconds on the opposite side until done. Each side should be golden brown.
12. 12
    NOTE: Stir the pancake batter each time before scooping onto the griddle to keep the chocolate chips incorporated (or they will sink to the bottom).
13. 13
    The pancakes will cook quickly on a fully heated griddle; 1-2 minutes per pancake. Repeat, remembering to stir the batter, until all the batter has been used.
14. 14
    Serve hot with Homemade Vanilla Syrup and a dollop of whipped cream and a few chocolate chips on top!