Servings: 6 (1/4 cup batter per pancake)

Ingredients:

Pancakes

• 1 cup blanched almond flour
• 1/4 cup tapioca flour
• 2 tbsp coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk
• 1 large egg
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup Pascha chocolate chips, chopped (We used 85% Chips)

Topping

• Pascha chocolate chips, melted (We used 85% Chips)

Instructions

• Combine dry ingredients in a medium-sized mixing bowl.
• Whisk in wet ingredients.
• Fold chocolate chips into the batter.
• Preheat frying pan on medium heat and grease with a little oil (I used coconut oil).
• Pour 1/4 cup batter per pancake onto frying pan.  Cover and cook on medium-low heat until bubbles form on top of the pancakes.  Flip and cook until done.
• Stack pancakes and top with melted dark chocolate chips.

Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB