PB Chocolate Chunk Pancakes

Yields 8
Approximately 17 Sugar Calories per pancake with Topping
Approximately 15 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 4 Tbs - Smucker's Natural Peanut Butter (48 Sugar Calories)
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, baking soda, and flaxseed.
2. In a separate bowl, whisk together peanut butter, eggs, and milk.
3. Place chocolate squares into a zip-lock sandwich bag and break up into pieces. I used the handle of a screwdriver. :-)
4. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. Mix in chocolate pieces.
5. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and sprinkle with cocoa powder. 

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Enjoy!