Coconut Chocolate Chip Pancakes

Ingredients (not exact measurements on dry ingredients as I just threw it together):
6 eggs
2 tsp olive oil or Organic Coconut Oil
2 tsp honey
2 tsp vanilla
1 tsp baking soda
1/2 c Organic Coconut Flour
1/8 c Arrowroot
dark chocolate chips

Put eggs in blender and blend until frothy. Add in oil, honey, and vanilla and blend another minute. Add in baking soda, coconut flour, and arrowroot and blend until mixed well. It may look a little runny at first, but the batter will thicken as it sits because of the arrowroot. If it's too thick then add a little coconut milk to it.

Heat non-stick skillet on medium low to medium heat. Pour some batter into the heated pan, sprinkle on chocolate chips, flip when it starts to bubble on top just as normal pancakes would. Be careful not to burn them as they brown quickly and easily.

Top them with whatever topping you like, heated blueberries, strawberries, bananas, honey, almond butter, etc. Kevin and I used pecans and honey and Kevin even added a little warm coconut milk on top.

Review
These were fantastic! Since we used coconut flour instead of almond flour they were much lighter and fluffier and tasted just like pancakes made with white flour. No one will ever know the difference!