Ingredients: 3/4 cup sweet rice flour,3/4 cup sorghum flour,1/2 cup arrowroot (or tapioca starch),1/4 cup teff flour,2 teaspoons aluminum free baking powder,1 teaspoon baking soda,1/2 teaspoon nutmeg,1/2 teaspoon cinnamon,4 tablespoons Xylitol,1/2 dark chocolate vegan chocolate chips (I like Enjoy chips),1 cup coconut milk (vanilla), unsweetened,Juice of 1 lemon,4 tablespoons pear sauce or applesauce,1/4 cup sunflower oil,pinch of kosher salt,Earth Balance Soy Free Spread, for greasing the skillet
Instructions:
- Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk.
- In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips.
- Measure the oil, then add pear sauce to the oil.
- Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined.
- Set aside for 10 minutes to let all the ingredients blend.
- When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along.
- With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done.
- Serve hot or warm.
