Gluten Free Chocolate Chip Pancakes

• 4 whole Eggs, Beaten
• 1 cup Unsweetened Applesauce
• 1/4 cups Melted Coconut Oil, Plus 1 Teaspooon For Pan
• 1 teaspoon Apple Cider Vinegar
• 1/4 cups Coconut Flour
• 1/2 teaspoons Baking Soda
• 2/3 cups Bittersweet Chocolate Chips

1. 1. In a large mixing bowl, whisk together eggs, applesauce, coconut oil and apple cider vinegar.
2. 2. In a small bowl, whisk together coconut flour and baking soda. Add to egg mixture and whisk together until batter is smooth.
3. 3. Fold in chocolate chips.
4. 4. Heat a nonstick ceramic crepe pan to low heat. Rub pan with 1 teaspoon of coconut oil. Using a 1/3 measuring cup, scoop batter into center of crepe pan and cover with a lid. Heat for 11/2-2 minutes or until top of pancake is starting to steam through.
5. 5. Remove lid, flip pancake and cook uncovered for about 30-45 seconds.
6. 6. Repeat with remaining batter. You will get 11-12 pancakes, depending on size of eggs. Serve with butter, maple syrup and fresh fruit.

eggs, unsweetened applesauce, ubc, apple cider vinegar, ubc, baking soda, bittersweet chocolate chips

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