Mix the flour, baking powder, and salt. Once combined, stir in 45g of chocolate callets

Heat the almond milk in the microwave then add the coconut oil and sugar

Add to the dry ingredients and mix well

Spoon a portion of the batter into a hot non-stick pan

Cook for 3-4 minutes on each side, flipping occasionally

Repeat to make 6-7 pancakes

Melt the remaining 25g of chocolate callets and coconut milk in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce

Drizzle the chocolate sauce on pancake stack and serve with fresh fruit