For the pancakes:
Place all the ingredients for the pancake batter in a bowl and mix well (no need to sift the flours).
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake.
Use a spatula to flip it over and cook for another few minutes, until golden brown on both sides.
Repeat for the rest of the batter – makes around 8 pancakes.

For the chocolate sauce:
Break up the chocolate into small pieces and place in a bowl with the almond milk.
Place the bowl over a pan of boiling water and stir regularly until melted – make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
If the chocolate does split, you can easily fix this by adding boiling hot water to it 1 teaspoon at a time and stirring well until the mixture goes back to normal.
Pour the chocolate sauce over the pancakes before serving.
Leftover pancakes keep covered in the fridge for up to a few days – reheat in a dry frying pan.

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