Preheat skillet or pan over medium heat.
Combine all the ingredients except the chocolate chips, until smooth. Let batter stand for 5 minutes (the batter will thicken slightly after about 5 minutes). After 5 minutes: batter check! Pancake batter should be thicker than soup but pourable (similar to cake batter) - if it's at all soupy, add 1 tablespoon extra coconut flour. Too thick? Add a tablespoon almond milk. Repeat if needed. Fluffy pancakes is all about the right consistency!
Once thickened, gently stir in chocolate chips.
Spray pan with non-stick cooking spray and pour batter in small amounts on the pan (amounts determined by the size of pancake desired, I usually use about 1/4 cup).
Cook till golden on both sides.
To store in freezer, freeze in a single layer, then put in a ziplock or container all together once frozen.
We love these with my Whipped Coconut Cream!
DOUBLE CHOCOLATE VARIATION - Increase the coconut sugar to 1/4 cup, add a 1/3 cup cocoa powder and an extra 1/3 cup dairy-free milk of choice. Double check and adjust the consistency (see note above).