Gluten Free Brownie Pancakes

I've never made pancakes with a gluten free flour blend but I decided, "hey, why not?" I picked up the Bob's Red Mill Pancake Mix and I could not tell the difference between regular and these gluten free pancakes!
Truthfully, the last time I ate something gluten free was 8 or so years ago when GF baked goods were solid as a rock and as chalky as I imagine one would taste. Times have definitely changed and great tasting gluten free options are abundant and getting better every day.

Fluffy chocolate-chocolate chip pancakes drizzled with a no fail chocolate sauce and fresh berries. Don't forget to drizzle the berries with sauce as well, you can't miss.

Gluten Free Brownie Pancakes
8 pancakes
2 ripe bananas, mashed
3 tbl maple syrup
2 tbl melted coconut oil, plus more for the pan
2 tbl plus 1 tsp cocoa powder
1/2 cup almond milk
1 cup Bob's Red Mill Gluten Free Pancake Mix
1/2 tsp baking powder
1/2 cup semi-sweet chocolate chips
2 cups mixed berries

Combine the mashed banana, maple, 2 tbl coconut oil and cocoa powder in a bowl and whisk until the cocoa powder has dissolved. Add the almond milk.
Add the flour and baking powder. and whisk into a cohesive batter. Fold in the chocolate chips.
Heat a couple of teaspoons of oil in a saute pan and spoon 1/4 cup of batter for each pancake. Cook until browned and fluffy.
Serve with chocolate syrup and fresh berries

Chocolate Syrup
1/4 cup semi-sweet chocolate chips
1/4 cup almond milk

Combine both ingredients and heat over low temperature until melted and creamy.