Delicate chocolate pancakes with chocolate flakes hidden in the batter. Pancakes usually need maple, but those pancakes are great as they are, or with sour cream.
1/3 cup coconut flour
1 tablespoon cocoa powder
1/3 cup almond milk (you can use coconut or soy milk instead)
1/4 cup melted coconut oil
1/2 cup coconut sugar
5 egg whites
2 tablespoons honey
1 tsp vanilla extract
1/2 teaspoon baking powder
Pinch of salt
1/2 cup of sugar-free chocolate chip
Mix together almond milk, coconut oil, honey, vanilla extract and salt.
Continue mixing until smooth.
In a separate bowl mix together the dry ingredients. Add the dry ingredients to the wet ingredients and continue to mix until smooth.
Whisk the egg whites to a stable foam.
Mix the egg whites into the batter in a folding motion.
Mix the chocolate flex into the batter in a folding motion.
Grease a large frying pan with oil spray and heat it on a medium flame.
Pour a 1/4 cup of the batter over the pan and tilt the pan until the mixture is spread as thinly as possible.
Fry the pancake until bubbles appear on the surface, then carefully flip it over.
Fry the other side for about two minutes until lightly browned.
Transfer the pancake to a plate and repeat with the remaining batter.