Chocolate Chocolate Chip Pancakes (GF)

[ { "@type": "HowToStep", "text": "To a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside." }, { "@type": "HowToStep", "text": "To a separate mixing bowl, add banana and mash. Then add melted coconut oil, vanilla extract (optional), and maple syrup and whisk to combine. Then add non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed." }, { "@type": "HowToStep", "text": "Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chocolate chips (see photo) and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk." }, { "@type": "HowToStep", "text": "Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil." }, { "@type": "HowToStep", "text": "Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more)." }, { "@type": "HowToStep", "text": "Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written)." }, { "@type": "HowToStep", "text": "These pancakes are delicious on their own, but they're amplified with toppings (see options above). Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot." } ]