- Preheat a griddle to 325°F or set a frying pan over medium heat. Lightly grease the griddle or pan with coconut oil.
- Combine the flour, cream of tartar, baking soda, salt, and Hu Chocolate Gems in the bowl of a food processor.
- Process until the gems become shards of various sizes; it’s good to have uneven pieces. Alternatively, chop the Gems with a sharp knife then mix them into the remaining dry ingredients.
- Transfer the dry ingredients to a medium mixing bowl. Set aside.
- Combine the coconut oil, eggs, milk, maple syrup, and vanilla extract in a separate small bowl or measuring cup.
- Pour the wet ingredients into the dry and stir until evenly moistened and relatively smooth.
- Spoon 1/4 cupfuls of batter onto the griddle or pan, gently spreading them into 4” circles. Cook until bottom of each is golden brown; flip and cook until the second side is browned, about 2 to 3 minutes per side.
- To make the syrup: Combine the maple syrup and Hu Chocolate Gems in a small heat-safe bowl. Microwave briefly, 10 to 20 seconds, then remove and stir until the chips have melted smoothly into the syrup.
- Transfer the cooked pancakes to a serving plate, pour the chocolate maple syrup on top of the pancakes, then add the whipped cream and chopped nuts.
- For the filling, melt the Gems with the coconut milk. Stir until smooth.
- Store uneaten pancakes in the freezer and reheat in a toaster oven to serve.
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