Decadent and delicious, these gluten free chocolate chip pancakes are perfect for weekend breakfast get-togethers!

Here’s what you need for 15 pancakes:

3 omega-3,

free range eggs

1 Tablespoon agave nectar

1 Tablespoon vanilla extract

1/2 cup coconut milk (full fat, from a can)

2 Tablespoon flax meal

1 1/2 cup blanched almond meal

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup mini dark chocolate chips

1 Tablespoon coconut oil

In a blender combine the eggs, agave nectar, vanilla and coconut milk. Blend until smooth. Add the fl ax, almond fl our, salt and baking soda. Blend until smooth. Fold the dark chocolate chips into the batter. Grease a large skillet or pancaked griddle with coconut oil and place over medium heat. Place heaping tablespoons of batter onto the skillet and cook until bubbles form. Flip each pancake and cook for another minute, until golden on both sides.

Optional: Top with a spoonful of plain yoghurt, seasonal berries or an extra sprinkle of dark chocolate chips.
15 Servings