Weigh and mix together the flours, sugar, baking powder, bicarbonate of soda, xanthan gum and salt, making sure any lumps are completely broken down. Set aside.
In a large bowl, beat together the eggs, buttermilk, melted butter and vanilla bean paste until light and airy.
Add and beat in the flour mix until you have a smooth thick batter. Set aside and leave to stand for 5 to 10 minutes.
Meanwhile place the chocolate and milk into a small glass bowl and gently heat in the microwave (medium setting for 20 second bursts, stirring between each) or place in a small non-stick pan over a low heat, stirring very frequently until fully melted and combined.
Remove from the heat and stir in the vanilla extract. Set aside while you make the pancakes.
Heat a griddle or flat bottomed skillet until medium-hot and very lightly grease the base (carefully wipe the base with a little sunflower/vegetable oil on a piece of kitchen roll).
Drop a spoonful of batter onto the pan and gently spread into a pancake shape about 10 cm/4 inches in diameter.
When bubbles surface and pop at the top of the pancake, use a spatula to carefully turn it over and cook the other side. Both sides should be golden brown.
Set aside in a pile, wrapped in a clean tea towel (place in the oven on very low heat to keep warm until ready to eat).
Serve with fresh fruit and drizzled fresh chocolate sauce.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Although I have given a recipe for a flour blend unique to getting these pancakes perfect, they should work well with other white gluten free flour blends.Any leftover pancakes can be frozen. To reheat, cover the frozen pancakes with a clean cloth on a microwavable plate and microwave on high heat until piping hot (approx 20 to 25 seconds per pancake).