Chocolate chip pan-cookie.
Cook time: 12 mins | Prep time: 5 mins | Serves: 4
Ingredients.
2 cups of pancake gluten-free pre-mix (I used Green’s GF buttermilk pancake shake)
1/4 cup plant-based butter, melted (can use butter)
1/2 cup plant-based milk (I used soy milk)
1/2 cup white chocolate chips (I used Noshu sugar-free chips)
Serve with
ice cream
Method.
1. Preheat oven to 180°C fan forced (350°F). Grease a 25cm round baking dish with plant-based butter.
2. Pour the pancake mixture into a bowl and add melted butter, milk and 1/2 cup of water. Whisk well until you get a smooth consistency.
3. Pour the mixture into your greased tray and sprinkle chocolate chips over the top. Place into the oven for 10 minutes for a little gooey (my pick). 14 minutes, fully cooked.
4. Serve straight away with any ice cream.
