I’m a fan of anything chocolate, any time of the day. So throw me some chocolate pancakes that just so happen to be healthy and I’m pretty happy about that.
Change it up by adding some chocolate chips or blueberries or anything you desire!
1/2 cup buckwheat flour
2 TBSP gluten free flour
2 TBSP cocoa powder
2 TBSP evaporated cane juice
1/2 tsp xanthan gum
1/2 tsp salt
1 cup rice milk (or any kind you wish)
1 TBSP apple cider vinegar
3 TBSP sunflower oil (plus extra for the pan)
Add the apple cider vinegar into the milk in a small jar. Leave this to sit while you prepare the other ingredients.
Sieve and whisk all of the dry ingredients into a bowl.
Add the sunflower oil to the milk and vinegar mixture, then add the wet ingredients into the dry. Whisk to combine (it will become a bit fluffy), then allow to sit for 10 minutes. Why not prepare the pan while you wait?
Once the pancake batter looks quite airy and foamy you’ll know it’s ready to cook. Pre heat your pan to medium high and cook 1/4 cup of the batter at a time.