Dark Chocolate Chip with Strawberry Raspberry Syrup

Ingredients:
-4 free range eggs
-1 cup of coconut milk
-2 tbs melted coconut oil (or organic butter) (+ more for greasing pan)
-1 tbs pure vanilla extract
-1/2 tsp sea salt
-1tsp cinnamon
-1/2 cup coconut flour
-1 tsp baking soda
-1/2 cup dark bittersweet chocolate chips

Syrup:
1 cup raspberries (I used frozen)
1 cup strawberries
1/4 cup of water (maybe more if your using fresh berries)
3 tbs honey (to taste)
2-3 tbs of tapioca flour

The Method (pancakes):
Preheat pan to med-low. Mix eggs, milk, oil and vanilla with an electric mixer until combined. Add remaining ingredients except chocolate chips, and mix until combined, then fold in chocolate chips. I used a 1/4 measuring cup to spoon batter into pan and flipped when the tops were slightly bubbly and not falling apart when trying to flip. Mine made abut 9 1/4 cup pancakes, Serves 4.

The Sauce:
In a small saucepan, combine ingredients, except honey and bring to a boil, then strain seeds through a fine strainer into a measuring cup and pour back into saucepan. Over medium heat whisk in tapioca flour (to thicken), and then honey (I tried not to heat the honey to much to retain its medicinal qualities which is why I added that last).

I served mine with grassfed butter, fresh chopped raspberries, coconut cream and strawberries and no syrup. The girls had theirs with syrup and organic vanilla yogurt. It was a big hit! Paleo pancakes are SO much more filling then reglar pancakes.