Coconut Pancakes with a Chocolate Drizzle.

Pancakes
1/2 cup coconut flour
1 tbs arrowroot (tapioca)
1 tsp baking powder
1 1/2 cup coconut milk
1 tsp melted coconut oil
3 eggs
1/2 tsp vanilla powder or vanilla bean paste
1 tbs rice malt syrup

Chocolate Sauce
1 tbs cacao
1 tbs hulled tahini
1 tbs maple syrup
Dash of Hot Water

Method
Combine dry ingredients. Add wet ingredients and whisk together, only adding one cup of coconut milk to start with. You may not need all of the extra half cup of the milk, depends on the consistency. Coconut flour has a really light and thick texture - so it will be different to a normal pancake batter. Pour/spoon about a tablespoon of batter on a pan with coconut oil and cook for a few minutes until you can flip it. 

For the chocolate sauce, combine the cacao, tahini and maple syrup and add hot water as required to reach desired consistency. 

Top with strawberries, coconut flakes and cacao nibs. Enjoy!