2 cups (240g) 1-2-3 Gluten Free Buckwheat Pancake Mix
½ cup (50g) cocoa powder
2 eggs* (egg-free version at bottom of page)
1½ cups (360ml) skim milk, milk substitute (or water)
2 Tbsp. vegetable oil
¾ cup (130g) chocolate chips
Heat pan/griddle over medium heat.
Place the Buckwheat Pancake Mix in bowl, add cocoa powder and mix together. Add eggs, milk (or milk substitute) and oil and mix until thoroughly blended.
Add more or less Mix/milk until you reach consistency of your personal preference.
Add in the chocolate chips.
Spray pan/griddle with non-stick spray. Ladle batter onto pan/griddle. Cook until bubbles form and then flip pancake to cook other side. Pancakes should be lightly brown on each side.
These are great for breakfast, brunch or dessert. Try adding mint chips to the batter and topping the pancakes with ice cream for a summertime or after-dinner treat!
* Egg-Free Version: To make this recipe egg-free, substitute with ½ cup (127g) applesauce plus ⅛ tsp. xanthan gum to recipe above.