I was given a container of Rodelle Gourmet Dutch Processed Baking Cocoa. This is my first time using this product and I was very pleased in the quality. I have had so much fun participating in #Choctoberfest2017. The opinions are strictly my own.
2 cups flour
1/4 cup Rodelle Baking Cocoa Powder
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder.
1 1/2 cup buttermilk, add more if too thick
1/4 cup oil, I used coconut oil but you can use vegetable oil.
2 teaspoons vanilla
Maple syrup, optional
Whip cream, optional
Whisk dry ingredients in a separate bowl and put aside. Mix wet ingredients together and gradually add dry ingredients. Prepare griddle or pan with butter, oil or nonstick spray. Using a quarter cup measuring cup, pour batter onto griddle. Cook each until ready to flip over. Try and flip just one time per side. Serve with your desired topping(s). Enjoy.
***This recipe can easily be cut in half and pancakes can be frozen for later use