These high-rising, tender pancakes, with their mildly nutty flavor and deep gold color, make any breakfast special. They’re perfect on their own or with a small drizzle of syrup or honey and/or fresh berries.
Preheat a griddle to 325°F or set a frying pan over medium heat. Lightly grease the griddle or pan with coconut oil (or other paleo-friendly fat).
In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
In a medium bowl, whisk together the eggs, water, oil, and sweetener.
Add the dry ingredients to the wet ingredients and whisk to combine.
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.
Serve pancakes warm with the toppings of your choice.
Wrap any leftover pancakes and freeze for up to one month.
To make pancakes with chopped chocolate: Combine the flour, cream of tartar, baking soda, and salt with 1/4 cup (43g) coarsely chopped Hu Chocolate Gems (you can chop the chocolate in a food processor or by hand using a sharp knife). Mix the batter and cook the pancakes as directed above.
To top with chocolate maple syrup: Combine 2 tablespoons (39g) maple syrup with 2 tablespoons (21g) Hu Chocolate Gems in a small heat-safe bowl. Microwave briefly, 10 to 20 seconds, then remove and stir until the gems have melted smoothly into the syrup. Drizzle the syrup on top of the pancakes and serve immediately.
