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Combine the nut butter, cinnamon, sugar, vanilla, and chopped chocolate chips, and mix well. You may need to soften the nut butter slightly (microwave a few seconds) depending on the consistency. Or if your nut butter is particularly thick you can add a little-melted coconut oil as well.
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Line a cookie sheet with parchment.
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Smear 1 tablespoon of cookie dough with a spoon, making a flat disk. You should have about 8.
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Place in the freezer to set while you make the batter!
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To make the pancakes whisk together the dry ingredients: flour, coconut sugar, cinnamon, baking powder, and salt.
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Make a well in the center and add egg, lukewarm almond milk, and melted coconut oil.
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Wisk all the ingredients together, it may be thick and a little clumpy, which is fine, but do not over mix the batter.
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Heat a nonstick skillet over medium-high heat, and add a touch of coconut oil (or coconut oil spray).
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Remove cookie dough disks from the freezer and remove them from the parchment paper.
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Laddle pancake batter in the skillet (turn temp down to medium- no oil smoking!).
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Allow pancake to set and you will see bubbles rising and the pancake with cook through (no wet batter). (*or for the lazy version make two pancakes and layer the cookie dough in between-it will melt between the pancakes, they just will not be officially "stuffed.")
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Check the bottom of the pancake to make sure it is not burning, if so, turn temp down.
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Once there is no runny batter on the top, place a cookie dough disk on top and laddle just enough pancake batter to cover the disk, then flip pancake and finish cooking.
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If you pancakes are too thick and not cooking through, dilute the batter further with additional almond milk.
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Should make about 8 pancakes.
