Pumpkin Chocolate Chip Pancakes

As the seasons collide, pumpkin spills over into the realm of chocolate in this recipe, stolen from our
LOVE YOURSELF SILLY WITH CHOCOLATE
FREE e-guide featured this month. 
Gluten-free, Dairy-free, Sugar-Free
Means you can enjoy many of these little morsels without guilt. 

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WHAT YOU NEED: 

• 6 large eggs
• 2/3 cup pure pumpkin puree
  
• 2 tbs honey
  
• 1/2 cup almond flour
  
• 1/2 cup coconut flour
  
• 1 1/2 tsp baking powder
  
• 1 tbs pumpkin pie spice
  
• 1/3 cup dairy-free chocolate chips
  
• 1/8 tsp sea salt
  
• 3 tbs coconut oil, divided
  

Toppings:

• 1 banana, thinly sliced
• 1/3 cup pecans, chopped
  
• sprinkling of dairy -free chocolate chips
  
• drizzle of real maple syrup (optional)

WHAT YOU NEED TO DO: 

1. Prepare batter: In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined. 
2. In separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, chocolate chips and salt. 
   
3. Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
   
4. Heat one tablespoon coconut oil in a large griddle over medium heat. 
5. Cook pancakes: When the griddle is hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
   
6. To serve, stack 2-3 pancakes per serving and top with sliced bananas, pecans, chocolate chips and drizzle of maple syrup, if desired. 
   
7. Enjoy!