Cocoa pancakes (cut with cookie cutter shapes)

Pancakes first time were a little tough, much better in present version adapted for gluten free. 

•  1 1/3 c flour (Bob's Red Mill GF ok; half target brand gf and half cookie blend gf good)
• 4 T sugar (I usually like 2 T any sugar and 2 T maple syrup)
• 1/3 c dutch-process cocoa powder
• 2 T buttermilk powder (used to be 1/4 c cornstarch, which is already present in my gf blends)
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t kosher salt

• 1 C milk 
• 3 T oil (or butter, melted)
• 1 t vanilla
• 2 eggs

1. Mix dry ingredients in one bowl and wet in another. Add wet to dry. Can add choc chips, nuts (I like peanuts and/or walnuts), blueberries, raspberries etc if desired. 

2. Cook 1/4 c of batter per pancake in nonstick skillet over medium heat. Flip when bubbly on top and edges beginning to set.

Transfer to a platter and cut into shapes with a cookie cutter, if desired, or eat in whatever shape you like for whatever holiday it happens to be. The original recipe was from the food network and suggested ghost pancakes with white frosting and sprinkes, choc chips etc for decoration.