A weekend favourite in our house

Ingredients

2/3 cup spelt flour

2/3 cup brown rice flour

2 teaspoons baking powder

2 eggs, lightly beaten

1 teaspoon vanilla

2 tablespoons panella sugar

1 tablespoon cocoa powder

dash of pink food colouring

1 cup buttermilk

Method

1. Measure into a large bowl the flours, baking powder and cocoa powder. Sprinkle over the sugar.
2. In seperate jug, measure in the buttermilk, vanilla, pink food colour and eggs.  Mix together with a whisk until combined.  Add the wet ingredients into the dry ingredients and mix to combine.
3. Heat a large no stick fry pan – I use a crepe pan.  Spray with a little non stick cooking spray.  Measure in 1/3 cup measure of batter into the pan and cook until the bubbles that appear on the surface of pancake start to pop.  Turn the pancake over and cook for a few more minutes until cooked through.  Transfer to a plate and cover with a tea towel to keep warm.  You may need to respray the pan if the mixture is starting to stick.
4. Continue to cook all the pancakes until all the mixture is gone.
5. Serve with whatever toppings you desire.