Method:

1. Mix the dry ingredients in a bowl. Mix the apple cider vinegar and unsweetened almond milk in a jug and pour into the dry mixture. Whisk until a smooth batter is formed. 

2. Ladle some mixture into a lightly greased non-stick frying pan. Place one chocolate button in the centre of the pancake. Spoon just enough batter over to cover the chocolate. Cook for a couple of minutes and turn the pancake over gently. Cook for a further two minutes. Repeat until the batter is used up.

3. Top with Gato Protein ‘n’ Vanilla Cream Cookies, both whole and crushed & more Enjoy Salted Caramel Buttons.

Enjoy!