Heat a greased griddle or large skillet over low to medium heat. You can use egg rings (these are the ones I have) or just freehand them. Sprinkle in ½ teaspoon chocolate chips per pancake after you pour them. (I poured a between 2-3 tablespoons of batter per pancake.) I sprayed my pancakes with cooking oil before I flipped them to prevent them from sticking. Flip the pancake when almost completely set.
For the chocolate sauce: Melt butter, then stir in Nutella and maple syrup. Serve immediately. Store in an airtight jar in the fridge, heat prior to reserving.
For dairy-free chocolate sauce: Melt butter and stir in nut butter, maple syrup and cocoa powder.
Recipe facts for pancakes only, not chocolate sauce (since there are two versions).
Each pancake should be no bigger than the size of your palm.
I found this recipe worked the best with extreme patience and low heat. Each set of pancakes takes about 2-3 minutes on low heat.
Chocolate Coconut Flour Pancakes
Amount Per Serving (1 pancake)
Calories 73Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.