These Healthy Chocolate Pancakes made from coconut flour are a delicious gluten free breakfast treat.
In a bowl whisk together coconut and tapioca flour, cocoa powder, baking soda, and salt until combined.
In a separate bowl mix together eggs, ⅛ cup coconut milk, coconut oil, and maple syrup. Add the dry ingredients and whisk until fully combined.
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.
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 chip between the 2 tablespoons of batter.
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.
Serve the pancakes while hot with your favorite toppings.