"Recipe from Isa Moskowitz's "Vegan With a Vengeance.""
1 -1 1/2 cup rice or 1 -1 1/2 cup
pure maple syrup
semi-sweet chocolate chips
canola oil or
cooking spray, for pan
In a large mixing bowl sift together the flour, cocoa powder, baking powder, and salt. Create a well in the center of the flour mixture and add the water, rice milk, oil, maple syrup, and extracts. Mix until just combined, fold in chocolate chips.
Oil and preheat a large skillet over medium-high heat for about 2 minutes.
Use a ladle to pour batter into the pan; most standard ladles will yield a 6-inch pancake. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are browned and the pancakes are cooked through, about 2 more minutes.
Serve immediately or keep warm on a plate covered with foil while cooking the others. Repeat with remaining batter.