Add all of the ingredients but the dark chocolate chips to a blender and blend until smooth. Stir in the dark chocolate chips

Heat a large skillet over medium heat and add enough olive oil or coconut oil to generously coat the surface (1 to 2 tablespoons). 

Measure 1/8 cup (or a scant 1/4 cup) of the batter and pour onto the hot skillet. Cook until several bubbles rise to the top and the edges of the pancake begin to firm up, about 1 to 2 minutes. Flip and cook an additional 30 seconds to 1 minute, or until pancake is cooked through. Repeat for remaining batter (Note: I typically cook 3 pancakes at a time on a 12-inch skillet).

Serve pancakes with fresh fruit and a drizzle of pure maple syrup or honey.