Pancakes and chocolate, two of the D-Man’s favorite things. Combining the two ingredients is a special treat in our home, and since today is a holiday I thought a special treat was in order. These pancakes are hearty; filled with fiber, protein, and healthy fats. Since chocolate chips are not typically part of a healthy breakfast, you can substitute blueberries for the chocolate chips or just serve them plain with your favorite syrup. Please note that this recipe can be halved (making approximately 8-10 pancakes) if you prefer, but these freeze beautifully so the full batch provides leftovers for future breakfasts.
1/2 Cup Organic Coconut Flour
1/2 Cup Mini Chocolate Chips (I used Enjoy Life)
1/4 teaspoon Baking Soda
1/4 rounded teaspoon Baking Powder
1/4 rounded teaspoon Organic Ground Ginger
1/4 teaspoon Organic Ground Cinnamon
Pinch of Sea Salt
1/2 Cup Organic Coconut Milk (or milk of choice)
4 Tablespoons Organic Coconut Oil
6 Pastured Eggs
3 or 4 Tablespoons Raw Honey, Coconut Nectar or Maple Syrup
1 Tablespoon Vanilla Extract
Prepare your skillet or griddle. (I set my griddle to just under 300 degrees F.)
In a medium sized bowl mix eggs, coconut oil, vanilla extract and sweetener with an electric hand mixer until all ingredients are fully incorporated.
Add the coconut flour, milk, baking soda, baking powder, cinnamon, ginger and salt mixing until just combined.
Do not worry if there are lumps, it’s more important to not over beat the batter.
Allow the batter to rest for 1 to 2 minutes, it will begin to thicken.
Using a 1/4 Cup measuring cup pour batter onto your griddle or your preheated/oiled skillet.
Keep the pancakes fairly small to make flipping easier.
As the pancakes begin to puff up sprinkle with mini chocolate chips (approximately 1 minute).
Carefully flip the pancakes and continue cooking for one minute.
Serve with pastured butter and maple syrup.