I've done it and I am so excited. I've created a pancake recipe that tastes just like the wheat/gluten free one I remember before food allergies. I am just SO EXCITED and I just can't hide it. :) Without further a due, I am happy to share my perfectly perfected chocolate pancakes that are soy free, nut free, gluten free, and wheat free. Can be made egg/milk free by substituting a milk substitute for the milk and an egg replacement for the egg.
Perfectly perfected Chocolate pancakes
Makes: 10-12 2-inch pancakes
* 1/2 cup Brown Rice Flour
* 1/2 cup White Rice Flour
* 2 teaspoons Baking Powder
* 1/4 teaspoon salt
* 1 egg
* 1 cup milk
* 2 Tablespoons oil
* 1/3 to 1/2 cup Ah!laska chocolate syrup**
* 2 teaspoons pumpkin pie spice or apple pie spice (optional)
+ Heat pan on medium heat. Rub pan with oil or butter.
+ Combine flours, baking powder, and salt together. Stir to combine mixture.
+ Add oil, milk, and egg. Stir and stir all ingredients to combine. Add chocolate syrup and stir thoroughly. Add in spice if you choose to.
+ The mixture will be thick and a bit lumpy but there should not be any flour bubbles.
+ Cook on heated pan and use about 2-4 tablespoons per pancake.
** Ah!laska chocolate syrup is free of corn syrup and artificial ingredients. It's Kosher, organic, and delicious. Use chocolate syrup you have on hand.
+ Top with favorite syrup or eat without syrup. I actually love the sugar free version of Vermont syrup best. Tastes just like the real thing without the extra sugar.
Hope you enjoy it!