Healthy Chocolate Pancakes

• 1/4 cups Coconut Flour
• 2 Tablespoons Tapioca Flour Or Arrowroot Powder, Optional
• 2 Tablespoons Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Sea Salt
• 2 Large Eggs
• 2 Tablespoons Coconut Milk, Or More As Needed
• 2 Tablespoons Coconut Oil, Melted
• 2 Tablespoons Pure Maple Syrup
• Nut Butter, Chocolate Chips, Shredded Coconut, Etc., For Topping

1. In a bowl, whisk coconut and tapioca flours, cocoa powder, baking soda, and salt until combined.
2. In a separate bowl, mix eggs, 1/8 cup coconut milk, coconut oil, and maple syrup. Add dry ingredients and whisk until fully combined.
3. Let batter rest for 5 minutes. It should be quite thick (like brownie batter), but if it gets too dry and clumpy, add more coconut milk (1 tablespoon at a time) to create the right consistency.
4. Heat a pan or griddle to medium-low and grease lightly with oil. Drop 2 tablespoons of batter per pancake onto the pan or griddle and spread it out a little. If desired, you can sprinkle a few chocolate chips between the 2 tablespoons of batter.
5. Cook pancakes for about 3 minutes on one side, then flip carefully. Cook the other side for 2 more minutes. Keep a close eye on the pancakes to keep from burning.
6. Serve the pancakes while hot with your favorite toppings.

ubc, tapioca flour, cocoa, baking soda, salt, eggs, coconut milk, coconut oil, maple syrup, nut butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/healthy-chocolate-pancakes/ (may not work)