In this week’s Flock bonus content, young activist and writer Darriel McBride shares with us her delicious recipe for gluten-free chocolate chip pancakes! Before that, she reads to us from her book, The Boogie-Down Vegan.
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Gluten-free Chocolate Pancakes
Gluten Free Pancake Mix
½ cup of mini chocolate chips
⅓ cup of agave syrup or maple syrup
4 tbsp of olive oil
2 cups of almond or coconut milk
Turn frying pan on medium flame to warm up before mixing all ingredients.
Place pancake batter into a large bowl.
Blend or thoroughly mash one whole banana (add a small amount of almond milk if needed)
Add 4 tbsp of olive oil, 2 cups of almond milk, ⅓ cup of agave or maple syrup, and ½ of chocolate chips. Stir well until smooth. If the batter is too watery, blend 1 cup of dry oats and add to the mix or use flour. Lightly oil a frying pan and let it heat up for about 2 minutes before adding the batter. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.