Instructions

1. Combine all of the dry ingredients in a large bowl.
2. Add the whisked egg, melted coconut oil, maple syrup and vanilla extract to the bowl and stir well to combine.
3. Add the unsweetened almond milk, about 1/4 cup (60 ml) at a time, stirring well between each addition, to create a thick batter. If needed, add additional unsweetened almond milk, 1 Tablespoon (15 ml) at a time, until the batter is spoonable.
4. Heat a nonstick skillet on the stove over medium-low heat. (Do not grease the skillet.)
5. Scoop about 1/4 cup (120 ml) of batter into the skillet and spread into a pancake. Cook for 2 minutes on one side before carefully flipping and continuing to cook until the pancake is cooked through, about 2 additional minutes. 
6. If desired, top the pancakes with the optional melted dark chocolate and whipped coconut cream before serving.