What do you need:

3 tablespoons chickpea flour
1 tablespoon almond flour
1/2 tablespoon coconut grater
1 tablespoon raw cocoa powder
3 tablespoons of Greek yogurt
1 egg
2 tablespoons coconut water
1 teaspoon tartaric baking powder
10 drops Greensweet liquid stevia cinnamon
pinch of cinnamon or gingerbread spices
coconut oil extra virgin for frying

For the coconut-vanillaglacé
1 tablespoon Greek yogurt
1 tablespoon coconut water
3 drops Greensweet liquid stevia coconut + 2 drops Greensweet liquid stevia vanilla

For the topping
1 block/10 gram melted dark chocolate (minimum 75% cocoa, I used 92% Vivani for this recipe)
1/2 tablespoon coconut grater
half a tablespoon of almond paste
a small tablespoon of cocoa nibs

This is how you make it:

Start by making the pancakes: mix the dry ingredients and the wet ingredients in separate bowls. When you have mixed both well, add them together in a bowl and mix briefly.

Melt some coconut oil in a frying pan and scoop some of the mixture into the pan with a gravy spoon. Bake the pancakes on low heat, when the sides have dried you can turn them over.

Meanwhile, mix the ingredients for the glaze.

When the pancakes are all ready, make a pile of pancakes and pour the glaze over them. Garnish with the toppings and imagine yourself in Bora Bora à la Bounty!