¼ cup (24 g) coconut flour
¼ cup (30 g) tapioca starch
⅓ cup (80 ml) coconut milk, flax milk or other dairy-free milk
½ tsp baking soda
1 tbsp (15 g) coconut oil, melted
1 tbsp (15 ml) 100% maple syrup
Pinch sea salt
½ cup soy- and dairy-free chocolate chips (or more to taste)
Extra coconut oil, ghee or preferred fat for cooking
1. Preheat a griddle or large skillet over medium/high heat with about a tablespoon (15 g) of oil.
2. Combine all of the pancake ingredients in a bowl (except for the chocolate chips), and stir, whisk or blend with a stick blender until the batter is smooth. Add in the chocolate chips and stir once more to combine.
3. Spoon the pancake batter into the hot skillet, spacing the pancakes at least 2 inches (5 cm) apart.
4. Cook the pancakes until they begin to bubble, about 2 to 3 minutes and then flip them to the alternate side for another few minutes. Remove the cooked pancakes from the skillet or griddle and serve them with coconut whipped cream and a few extra chocolate chips if desired.
FOR LITTLE HANDS: Allow your child to help mix the pancake ingredients in a bowl. Older children may also help flip the pancakes on the griddle while supervised.
Yield: 2 servings