Heat pan on medium heat. Rub pan with oil or butter.
Combine flours, baking powder, and salt together. Stir to combine mixture.
Add oil, milk, and egg. Stir and stir all ingredients to combine. Add chocolate syrup and stir thoroughly. Add in spice if you choose to.
The mixture will be thick and a bit lumpy but there should not be any flour bubbles.
Cook on heated pan and use about 2-4 tablespoons per pancake.
Top with favorite syrup or eat without syrup. I actually love the sugar free version of Vermont syrup best. Tastes just like the real thing without the extra sugar.
I use Ah!laska chocolate syrup which is free of corn syrup and artificial ingredients. It's Kosher, organic, and delicious. Use chocolate syrup you have on hand.
I have made this recipe with hemp milk as well as an egg replacer. It works well for a dairy/egg allergy and the taste is not altered.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.