Jennifer Robbins Silver Dollar Pancakes

2 Eggs
1/4 cup tapioca starch
1/4 cup coconut flour
1/3 cup non dairy milk (I use almond milk)
1/2 tsp baking soda
1 tbsp coconut oil
1 tbsp maple syrup
pinch of salt
**I also like to add in 1/4 tsp almond extract
1/2 cup enjoy life chocolate chips

1. Preheat a griddle or large skillet over medium/high heat with about a tablespoon of oil.
2. Combine all of the pancake ingredients in a bowl (except for the chocolate chips), and stir, whisk or blend with a stick blender until the batter is smooth. Add in the chocolate chips and stir once more to combine.
3. Spoon the pancake batter into the hot skillet, spacing the pancakes at least 2 inches apart.
4. Cook the pancakes until they begin to bubble, about 2 to 3 minutes and then flip them to the alternate side for another few minutes. Remove the cooked pancakes from the skillet or griddle and serve them with coconut whipped cream and a few extra chocolate chips if desired.

Yield: 6 silver dollar pancakes