Healthy Chocolate Pancakes

In a bowl, whisk coconut and tapioca flours, cocoa powder, baking soda, and salt until combined.

In a separate bowl, mix eggs, ⅛ cup coconut milk, coconut oil, and maple syrup. Add dry ingredients and whisk until fully combined.

Let batter rest for 5 minutes. It should be quite thick (like brownie batter), but if it gets too dry and clumpy, add more coconut milk 
(1 tablespoon at a time) to create the right consistency.

Heat a pan or griddle to medium-low and grease lightly with oil. Drop 2 tablespoons of batter per pancake onto the pan or griddle and spread it out a little. If desired, you can sprinkle a few chocolate chips between the 2 tablespoons of batter.

Cook pancakes for about 3 minutes on one side, then flip carefully. Cook the other side for 2 more minutes. Keep a close eye on the pancakes to keep from burning.

Serve the pancakes while hot with your favorite toppings.