Gluten Free Chocolate Chip Pancakes

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   1. In a large mixing bowl, whisk together eggs, applesauce, coconut oil and apple cider vinegar.

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   2. In a small bowl, whisk together coconut flour and baking soda. Add to egg mixture and whisk together until batter is smooth.

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   3. Fold in chocolate chips.

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   4. Heat a nonstick ceramic crepe pan to low heat. Rub pan with 1 teaspoon of coconut oil. Using a 1/3 measuring cup, scoop batter into center of crepe pan and cover with a lid. Heat for 11/2-2 minutes or until top of pancake is starting to steam through.

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   5. Remove lid, flip pancake and cook uncovered for about 30-45 seconds.

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   6. Repeat with remaining batter. You will get 11-12 pancakes, depending on size of eggs. Serve with butter, maple syrup and fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.