In one bowl, combine all dry base ingredients. In a separate bowl, combine all wet base ingredients.

Slowly add wet ingredients to dry ingredients while mixing. Mix well until everything is combined.

In a food processor, roughly chop 1/4 Cup of Pecans.

Roughly chop chocolate squares into small chunks.

Separate the batter into 2 separate containers.

In one container, add chopped pecans, 1 tbsp. maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. maple extract. Mix well until combined.

In the other container, add 2 tbsp. cocoa powder, chopped chocolate, 1 tbsp. maple syrup, and 1 tbsp. coconut milk. Mix well until combined.

Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease the skillet.

Pour batter into pan, forming dollar size pancakes.

Flip the pancakes once bubbles form on the top and edges have formed.

Cook on the other side until brown. It should puff up slightly as it cooks.

Keep to the side, and do the same with the other set of batter.

Stack pancakes with 1 of each style of pancake.