Yield: 8 pancakes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1. Combine almond flour, coconut flour, Swerve, cinnamon and baking powder in a large bowl. Whisk together until fully combined. Add the eggs, almond milk, grated orange peel and vanilla. Stir until batter is formed. If batter seems too thick, add additional almond milk by the tablespoon.
2. Heat a non-stick pan over medium heat. Drop 2 to 3 tablespoons of batter into the center of the pan, spreading out slightly in a disk shape. Cook batter for about 2 minutes. Sprinkle about 1 tablespoon of chocolate chips on top. Flip pancake and cook for an additional minute. Repeat with remaining batter to make 8 pancakes.
3. Serve pancakes immediately with butter and maple syrup and enjoy!
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