For the pancakes:
1 1/2 cups of all-purpose gluten-free flour blend can also use a 1:1 gluten-free all-purpose baking mix
1/2 cup of raw cacao powder
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoons of coconut sugar
1 large of egg
1 teaspoon of vanilla extract
2 cups of coconut milk or other non-dairy milk
For the chocolate syrup:
1/2 cup of dark chocolate chips
1/2 cup of maple syrup
1 teaspoon of espresso powder optional
For the garnish
- Mix the ingredients together in a large mixing bowl using a whisk or spatula.
- Heat the Circulon double burner griddle over two burners to a medium heat. Ladle 1/3 cup of the batter into circles on the griddle. Let cook until bubbles are on top, flip and continue cooking until done.
- To make the hot chocolate sauce: place the chocolate chips, maple syrup and espresso powder in a small Circulon saucepan and melt together over medium heat. Stir and serve warm.
- Pour the hot chocolate sauce over a stack of pancakes and garnish with fresh berries and powdered sugar.