CHOCOLATE CHOCOLATE CHIP PANCAKES RECIPES

Steps:

• Preheat fry pan (griddle or skillet for Americans).
• Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Mix together wet ingredients and beat into dry mixture until smooth.
• Fold in chocolate chips.
• Pour or spoon batter into fry pan in desired quantity.
• Flip when top begins to bubble, then cook a minute more.

Steps:

• In a large bowl, beat the eggs then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
• Slowly add almond flour, tapioca flour, coconut flour, baking powder, cinnamon, salt, and baking powder and stir until the batter is combined. Gently fold in ⅓ cup of chocolate chips. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
• Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.Drop scant 1/4 cup rounds onto the griddle.
• Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
• Serve with maple syrup, chocolate chips, melted ghee/vegan  butter or whipped coconut cream, if desired.