For the Pancakes

1. Heat a flat cast iron skillet or griddle on medium heat while you prepare your batter. If you didn’t know, this is the proper way to heat cast iron so it’s non-stick. Low and slow! It will take about 10 minutes to come to temperature.
2. So while that heats, in a large bowl crack open all your eggs. Add in the MCT creamer and whisk together.
3. Next add in the baking soda, salt, vanilla, collagen and coconut flour. Whisk until the mix is smooth and thick. You might want to start with 5 tbsp. Once it thickens add in the sparkling water, I just use whatever flavor La Croix I have on hand, it doesn’t mess with the flavor.
4. Mix until well combined. Let the batter sit in the fridge for 2-3 minutes. When your remove the batter from the fridge, if it has not thickened, this varies a lot depending on coconut flour brand, add in the remaining tbsp. of coconut flour. Mix in until your batter resembles melted ice cream.
5. Lightly grease your skillet and make 2-3 pancakes at a time using ¼ cup of batter. When the pancakes are dry around the edges and look fluffy and white, flip them over. Cook another 2 minutes, until the center feels bouncy and firm when touched.
6. Repeat with the remaining batter. Makes about 9 pancakes.

For the Chocolate Sauce

1. In a microwave safe container mix the Lakanto Maple Syrup and the cocoa butter.
2. Heat on medium for 30 seconds.
3. Add in cocoa powder and ghee or butter. Mix until smooth.
4. Pour over pancakes!