Place chocolate chips in a microwave safe bowl and microwave at 30 second increments until melted. Usually 30 seconds to 45 seconds is sufficient. Stir until smooth

In a large bowl, place the flour, salt, coconut and baking powder and stir until combined.

Add whisked egg, melted chocolate and coconut milk and stir until well combined.

Heat a little bit of coconut oil in a frying pan over medium to high heat.

Once your pan is heated, use a soup ladel to spoon pancake batter onto fry pan.

Once the pancake starts to bubble, flip and cook on the other side for about 2 minutes.

Pancakes should now be nice and browned.

Serve pancakes with topping of choice - we used natural yoghurt, mix berries and maple syrup.