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In a small bowl whisk almond flour, coconut flour, hemp seeds and cinnamon.
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In a separate bowl mash banana then whisk in almond butter, eggs, vanilla, salt and maple syrup until blended.
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Combine wet and dry ingredients. Let sit to thicken for 2 minutes.
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Slowly blend in almond milk to arrive at a pourable consistency. Feel free to add more or less milk depending on how thick you like your pancakes.
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Fold in chocolate chips (I sneak in an extra handful!)
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Heat oil in skillet and pour a heaping tablespoon or two for each pancake. Use a pancake mold to make pancakes into shapes.
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Cook on a low flame until sides are set then flip.
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Be careful not to burn the chocolate-watch carefully and keep heat low.
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For sauce: whisk all ingredients together and drizzle over pancakes.