In a large bowl combine all the dry ingredients using a whisk to remove any lumps. In a separate bowl combine the wet ingredients.
If the coconut cream is in solid form, option to place all of the wet ingredients into a blender and blend until combined. Pour the wet ingredients into the dry and fully combine. Fold in the chocolate chips.
Heat a griddle or non-stick skillet over medium-low heat and spray with oil spray. Once griddle is warm, pour about 1/4 cup batter at a time, spreading the batter out to about 1/8 - 1/4 inch thick, (this will help ensure that they cook all the way through). Cook each pancake for about 1 – 2 minutes on each side.
Enjoy with pure maple syrup!
*I like Trader Joes Gluten Free Flour Blend.
**If the batter is too thick, add up to 1/3 cup filtered water.
***If using flax eggs mix 2 Tablespoons of flaxseed meal with 6 Tablespoons filtered water. (Warm water works well). Mix thoroughly and let sit for about 3 - 5 minutes. Once the flaxseed meal has soaked up the water, it will have a goopy consistency similar to eggs. Add this to the wet ingredients like you would an egg.
****I’ve used olive oil in these and it doesn’t leave an aftertaste.
*****The key to perfect pancakes is low and slow. Low heat and patience is key!