These are simply delicious.  Full of flavor, these moist, protein-rich, flourless pancakes keep you satisfied and feeling great all day long.  If you want to de-gluten this recipe, simply substitute gluten-free hearty oats (unprocessed).   Enjoy.

INGREDIENTS

• 1 13-ounce can organic coconut milk, chilled
• 3 large eggs
• pinch of sea salt
• 3 ripe bananas, mashed
• 1 tablespoon ground flax
• ¾ cup uncooked quick-cooking oats
• 2 ounces bittersweet chocolate grated or finely chopped 
• ½ cup pure maple syrup, warmed

PREPARATION

1. Without shaking or tilting the can, carefully open the coconut milk.  Remove the solidified coconut cream from the top, and place in a chilled bowl. (Reserve liquid for another use such as a smoothie or in your coffee!!)
2. Beat the coconut cream with an electric mixer at high speed until stiff peaks form, about 4 minutes.  Cover and chill until ready to serve.
3. Whisk together the eggs and salt in a medium bowl; whisk in banana, flax, oats, and 2 ounces chocolate.  Let batter stand until slightly thickened, about 5 minutes.
4. Pour about ¼ cup of the batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet.
5. Cook over medium-high heat until the edges appear dry and bubble form at the surface, about 2-3 minutes.
6. Turn pancakes over, and cook until firm and golden, about 2 more minutes.
7. Serve pancakes topped with the maple syrup and coconut cream.
8. Garnish with shredded coconut, banana slices or grated chocolate if desired.