Libby's Awesome Chocolate Chip Pancakes

Source: Shari in NY, Food Allergy Kitchen, Yahoo Group with modifications from Karen  Farr, The Food Allergy Kitchen, Yahoo Group

Ingredients:

4 cups sorghum flour
1  1/3 cup potato starch
2/3 cup tapioca starch
3/4 cup sugar
8 tsp baking powder
4 tsp salt
3/4 cup Dari Free powder
1 Tbsp xanthan gum

Instructions:

1.  Sift well and then add 2 bags of dairy free/gluten free chocolate chips.

2.  Mix well and store for later use. For example, the mixture can be stored in three large mason jars.

3.  To prepare, add enough water to form a desirable consistency. 

4. Cook on hot oil or sprayed griddle, until lightly golden.   

Smaller version by Karen Farr:
1 cup sorghum
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1/4 cup dry Dari-free powder 
1 tsp xanthan gum
1/2 cup chocolate chips

1.   Sift ingredients and mix well.

2.  To prepare, combine 1 cup of mix, 1 tsp oil and approximately 1/4 cup water and blend until smooth.

3.  Add additional water, if needed, until the batter is the consistency of a cookie dough.

4.  These "grow" in the skillet, so just spoon in about a 4" circle and spread out a bit with the back of your spoon.