Mix gluten free all purpose flour, almond flour, baking powder, flax meal, and salt.
Add almond milk, maple syrup, vanilla extract, and almond extract. Whisk until all the lumps are gone.
Fold in chocolate chips.
Heat a pan over medium heat. Add a small amount of vegan butter or coconut oil.
With a tablespoon, spoon 3 tablespoonfuls for each pancake. Cook until bubbles form, then flip and cook the other side.
Video
Notes
Even if you are using a nonstick skillet you will still want to use vegan butter or coconut spray. It will help the pancakes from sticking and it adds flavor.If using almond extract, taste after ¼ teaspoon to see if that's enough for you. Some people find the flavor to be a bit strong. You can also leave it out.Store them in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.Reheat the leftover pancakes in the microwave by covering them with a damp paper towel at 10 second intervals. If you're cooking for a large group, keep them in the oven at 200 ° until ready to serve.Freezing and reheating them doesn't change their taste or texture.Just make sure to separate the pancakes with plastic wrap or parchment paper so they don't stick together.