Heat the heavy cream in a saucepan over medium heat until the heavy creams simmer. Remove the saucepan from heat.

Add the chocolate chunks to the heavy cream and let them sit for about 3-4 minutes. Then, whisk together the chocolate and the heavy cream (clockwise motion) until the chocolate is completely melted and the mixture is smooth.

Cover the top of the chocolate ganache with plastic wrap to prevent a film from forming and allow it to cool while you prepare the pancakes.

Whisk together white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, cocoa powder, baking powder, and salt. Set the mixture aside

Whisk together the vegetable oil, white sugar, eggs, vanilla extract, buttermilk, and milk. Then add the flour mixture and whisk to combine. Add the semi-sweet chocolate chips and fold them into the chocolate pancake batter using a spatula.

Heat a non-stick greased medium-sized skillet over low-medium heat. Then, pour ¼ cup of the pancake mixture into the center of the skillet and let it cook for 1-2 minutes or until bubbles form on the sides, then flip the pancake and cook it on the other side until it is cooked through (1-2 minutes). Optional: You can coat the skillet with butter after each pancake to prevent the pancakes from sticking if you are not using a non-stick skillet.

Serve the pancakes with chocolate ganache.