| 10 | 25 | 382 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 cup | Sweet rice flour , Bob's Red Mill |
| 2 tbsp | Cocoa powder, unsweetened |
| 1 tsp | Baking soda |
| 2 medium | Egg |
| 1 pinch | Himalayan sea salt |
| 1 1/4 cup | Cashew milk, unsweetened (can sub with any variety of milk) |
| 1 tbsp | Ghee (for frying) |
| 2 tbsp | Maple syrup, pure (optional topping) |
| 2 tbsp | Peanut butter, chunky (optional topping) |
| 1 tbsp hulled | Hemp seeds, shelled (optional topping) |
In a large mixing bowl, add flour, cocoa powder, baking soda and salt. Stir until ingredients are evenly mixed.
In another bowl, crack in 2 eggs then whisk. Add in the cashew milk then continue to whisk until evenly combined.
Add half of the wet mixture into the dry bowl and stir, then add in the other half and stir until well combined.
Place a large pan on medium heat, adding a small amount of of ghee for frying.
Ladle the pancake mixture onto the pan and fry for 1-2 minutes on each side.
Serve warm and decorate with desired toppings.
| Grain | 0.5 |
| Meat Alternative | 1.2 |
