For the recipe Gluten Free Chocolate Chip Pancakes
|150 g||Gluten Free Plain Flour|
|2.5 g||Dr. Oetker Bicarbonate of Soda (1/2 tsp)|
|2.5 g||Dr. Oetker Baking Powder (1/2 tsp)|
|30 g||Caster Sugar|
|75 ml||Whole Milk|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|50 g||Dr. Oetker Milk Chocolate Chunks|
|15 ml||Vegetable Oil (1 tbsp)|
|100 g||Dr. Oetker 35% Milk Chocolate|
Sieve the flour, Bicarbonate of Soda and Baking Powder into a large bowl, add the sugar and mix together and make a well in the centre.
In a separate bowl, combine the egg, milk and Vanilla Extract. Pour into the well in the centre of the dry ingredients. Whisk the wet ingredients into the dry ingredients until you have a smooth batter. Finally add the Chocolate Chunks and fold into the mixture.
Heat a large frying pan until hot and brush lightly with a little oil. Spoon 4 large spoonfuls of batter, in separate pools into the pan. Cook the pancakes over a medium heat for about 2 minutes until bubbles begin to appear on the surface of the pancakes.
Flip the pancakes and cook for a further minute until both sides are golden brown in colour.
Remove the cooked pancakes from the pan. Place on a tray lined with grease proof and place in the oven on a very low heat to keep warm. Prepare the rest of the pancake batter as above.
Break the Chocolate into pieces and place in a microwavable bowl. Heat in the microwave for 1 minute and stir, continue to heat in a 10 second bursts, stirring between each burst until the chocolate in melted. Slice the banana.
Serve the pancakes warm stacked up. Place the sliced banana on top and drizzle with the melted chocolate.
|Per Serving||Per 100 g / ml|