BUCKWHEAT CORN RICE PANCAKES

I prepared gluten-free pancakes for the first time on Valentine's Day. They smell great with fruit and chocolate. We ate them with appetite and I will definitely repeat this recipe. I am very happy when my family share my taste ... a positive impact gives me strength and energy for further culinary research.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup corn flour
• 1/2 cup rice flour
• 1 tbsp corn starch
• 1/4 tsp baking powder
• 2 tbsp sugar
• 2 tbsp olive oil
• 1/4 tsp cinnamon
• pinch of salt
• pinch of cardamom
• 3 cups plant milk

chocolate sauce:

• 6 tsp water
• 3 tsp coconut oil
• 6 tsp sugar
• 3 tbsp cacao

toppings:

• frozen forest fruits
• blueberry
• jam

Instructions:

1. Put dry ingredients to a bowl and stir..
2. Put milk, olive to other bowl and stir.
3. Combine dry and wet ingredients.
4. Add a little bit of fat to the pan.
5. Fry pancakes until golden brown, flip, and fry the other side.
6. Place water, coconut oil, sugar and cacao into a saucepan.
7. Stir until all ingredients are melted.
8. Serve with jam and chocolate sauce.
9. Decorate with frozen forest fruits and blueberry.