These pancakes are deliciously light, deeply dark and chocolatey and sin free! I like the bitter edge to the flavour of these pancakes so I can combine them with loads of fruit and yoghurt. Serve with syrup if you want something sweeter.
Makes 10 pancakes
Dry
Heaped 1/2 cup GF Self Raising Flour
Flat 1/2 cup Buckwheat Flour
1 1/2 tbsp Cocoa powder
1/2 tsp Bicarb of Soda
Wet
300ml Soya milk (approx)
2tsp Apple Cider Vinegar
Heat a dry non-stick frying pan on a high heat til piping hot. Then reduce to medium high heat.
Combine wet ingredients in a jug and whisk with a fork and leave to sit until curdling, then stir further. Combine the dry ingredients in a bowl.
Once the milk has thickened, add gradually to the dry ingredients and whisk. The batter should pour without being runny because you don't want it to spread too far in the pan. Depending on your flour you may need slightly more milk which you can just add without thickening.
Each pancake uses about 2/3 of a 1/4 cup of mixture, or you can go by eye. Drop the batter into the center of the pan. Leave for about 20-30secs, or until the top has bubbled and the sides have started to set, then flip. The pancake will start to puff up, and at this point will only take 10 to 15 secs to cook through. I watch for the sides setting.
Timing will change as you make more pancakes so reduce heat slightly as you continue.
Serve with yoghurt of your choosing and fruit.
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