Gluten-Free Double Chocolate Chip Pancakes

Making the perfect blend of GLUTEN FREE flour to make these fluffy, light pancakes took me some practice but I am so happy to share this recipe. The flour blend is gluten free and the recipe makes yummy, healthy pancakes and it is kid friendly. ⁠⁠ INGREDIENTS 1 and 1/4 cups unsweetened plant based milk (1 use cashew milk)⁠⁠ 2 tsp apple cider vinegar⁠⁠ (NOTE: Use 1 and 1/2 cup of buttermilk as an alternative for milk and apple cider vinegar)⁠⁠ I prefer using plant based milk if I am using apple cider vinegar as cow milk is not compatible with sour foods. Else, use buttermilk as suggested. 3/4 cup almond meal⁠⁠ 1/2 cup white rice flour⁠⁠ 1/2 cup tapioca flour or tapioca starch⁠⁠ (NOTE: Use 1 cup of any gluten free flour blend as an alternative)⁠⁠ 1/3 cup unsweetened cocoa powder⁠⁠ 1/4 cup mini vegan chocolate chips⁠⁠ 3 tbsps coconut sugar/maple syrup⁠⁠ 2 tsp baking powder⁠⁠ 1 tsp baking soda 1/4 tsp salt⁠⁠ 1/4 cup unsweetened applesauce⁠⁠ 1 tsp vanilla extract (optional)⁠⁠ ⁠⁠ INSTRUCTIONS 1. In a small mixing bowl, stir together the plant-based milk and apple cider vinegar. Set aside for 5 minutes to become light buttermilk. ⁠⁠ 2. In a medium mixing bowl, place all the dry ingredients and stir to combine evenly.⁠⁠ 3. Add applesauce and vanilla to the buttermilk mixture and stir to combine.⁠⁠ 4. Add the wet ingredients to the dry ingredients and stir together. Set aside and allow the batter to thicken while preheating a griddle or pan for 5 minutes.⁠⁠ 5. Pour the batter on the griddle and gently spread the batter into a circle.⁠⁠ 6. Cook for about 3 to 4 minutes or until the edge of pancakes become dull. There will not be as many bubbles as in traditional pancakes. Flip the pancake and cook about 2 additional minutes.⁠⁠ 7. Drizzle with maple syrup and serve warm with some berries as a topping.⁠⁠