Chocolate Chip Pancakes-gluten free, nut free, vegan
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
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.