These delicious Coconut Flour German Chocolate Cake Pancakes make a decadent brunch treat perfect for Mother's Day. Gluten free coconut flour chocolate pancakes are topped with a luscious coconut pecan topping. Though decadent this recipe is clean eating and paleo friendly.
To prepare the Coconut Pecan Topping whisk together coconut sugar, coconut milk, butter, egg yolks and salt in a saucepan. Heat on medium-low while stirring almost constantly until mixture starts to thicken; 5-8 minutes (it will thicken more as mixture cool). Stir in coconut flakes and pecans and set topping aside. If it thickens too much, you can reheat it to make more pourable/spreadable.
For the Coconut Flour Chocolate Pancakes whisk together coconut and tapioca flour, baking soda, salt, and Green & Black's Organic cocoa powder in a small bowl until combined.
In a medium bowl, mix together eggs, ⅛ cup coconut milk, coconut oil, maple syrup. Add the dry ingredients and whisk until fully combined.
Let the batter sit for 3-5 minutes. It should be quite thick (like brownie batter). If it gets too dry and clumpy, add more coconut milk (1 tablespoon at a time) until a thick batter forms.
Heat a lightly greased pan or griddle to medium-low. Drop 2 tablespoons of batter per pancake onto the griddle or pan and spread out a little. If desired you can sprinkle a few chocolate chunks 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, as they burn easily.
Serve the pancakes while hot topped with the coconut-pecan topping. Sprinkle with chocolate chunks & coconut flakes and drizzle with melted chocolate, if desired.