2 cups of flour (you can use gluten free coconut flour i've used that also i've used the oat and almond blend flour)
2 teaspoons of baking soda
1 1/4 cups of almond milk or any plant based milk
1 table spoon of coconut oil melted
4-5 table spoons of maple syrup
1/4 cup dairy free chocolate
1 table coconut yogurt
whisk flour and baking soda in a large bowl. In another bowl whisk the almond milk, coconut oil and maple syrup. Make a well in the centre of your dry ingredients and pour in your liquid ingredients. Whisk until its just combined, don't over whisk it. let the batter sit for 10 - 15 minutes.
In a non stick pan add a tea spoon of coconut oil, heat over medium heat. Add roughly 1/4 cup of batter into pan (i just free pour it in) cook until the edges are dry and you see bubbles on the surface. i would say 2-4 minutes approx. flip and cook until golden on other side. Repeat with the remaining batter, adding half a tea spoon of coconut oil each pancake and reducing heat if needed.
for toppings: i used chopped strawberries and bananas in between each pancake. Then drizzled melted vegan chocolate, maple syrup and berry sauce all over. Also a spoonful of coconut yogurt on top.