|Double the chocolate, double the fun you will have eating them!|
|Makes approx. 8 large pancakes |
Sweetness - 1/3
Difficulty - 1/3
1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/4 cup organic cacao3 tablespoons organic cane sugar
1 3/4 cups vegan milk of choice plus extra
1 tablespoon grapeseed oil
1/2 cup organic dark chocolate chips
more oil, for frying
In a large mixing bowl, add the pancake mix, cacao, and sugar. Sift ingredients with a fork. Add the vegan milk, grapeseed oil, and vanilla and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup, coconut oil, or your favourite nut butter.
|TIPS + TRICKS |
You can also substitute another gluten free pancake mix if you please, you may just need to add a little less or a little more milk to the batter.
Wait until the pan is fully heated before you start to cook. It is ready when you can sprinkle water on top of it and the droplets bounce.
This recipe can also be halved or doubled.