In this recipe, we’re using rice flour in the pancake batter, but you could easily replace the rice flour with the same amount of all-purpose flour. Begin by sifting the flour, baking powder, and salt in a large bowl, and then combining egg, honey milk and peanut butter in a medium bowl. Once that’s done, create a well in the middle of the dry ingredients and pour the wet ingredients in, and then mix until the batter is just combined. Now gently fold in the chocolate chips until the chips are evenly distributed.
Heat up a little coconut oil over medium-low heat in a non-stick pan, and then pour around half a cup of batter in the middle of the pan. Allow the batter to cook, until you see bubbles rising to the surface and the bottom is golden brown. Flip pancake over with a spatula and then allow it to cook further until the other side is also golden. Repeat until all the pancake batter has been used up, and then serve pancakes with a drizzle of melted peanut butter and a sprinkling of chocolate chips!