For 6 pancakes:
150 g of rice flour
50 g of white flour
1 teaspoon brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3.5-4 dl of rice milk
2 larger bananas
2 smaller pears
4 teaspoons pure cocoa powder
Pre-soak the dates in a small amount of water for a few hours to soften.
Mix the flour with the salt, sugar and baking powder. Stir in the rice milk to get a smooth and suitable liquid mass.
Heat a little oil well in a pan. Bake about 6 pancakes with the prepared mass.
While baking the pancakes, prepare the chocolate topping: mix the strained dates and cocoa with a stick mixer and add the appropriate amount of water. Cut the banana and pear into thin slices.
Fill the pancakes with fruit and pour over the chocolate topping. Serve.