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For this recipe you will need a 1.2 litre/2 pint pie ... and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.

Cook for 2 minutes, or until bubbles appear on the surface of the pancakes and the undersides are golden brown. Flip and cook for another 1–1½ minutes until both sides are golden brown.