Chocolate Bacon Pancakes

1/3 cup coconut flour
1/3 cup cocoa powder
1/3 cup coconut sugar (also known as coconut crystals or coconut palm sugar)
1/4 tsp. baking soda
4 eggs
4 slices of bacon (from pastured pigs, without nitrites and nitrates)
grease from 4 slices of cooked bacon (about a 1/4 cup)

• Fry the bacon until crispy.  Reserve the bacon grease after cooking.
• Mix the dry ingredients together in a food processor.
• Add the eggs and the bacon grease.  If the bacon grease is still hot, drizzle it in as the food processor is running.
• Mix everything well in the food processor.  I usually have to stop it once to use a rubber spatula to wipe all the flour into the middle so it gets well incorporated.
• Chop the bacon into smallish pieces - I like them about half an inch square but it could be smaller if you want the bacon to be less obvious (although that would kind of defeat the purpose)
• The batter is pretty thick, but it cooks up really nicely.  In the same pan in which you cooked the bacon, cook the pancakes.  I made 4 large pancakes with this recipe.  You could make more if you made each one smaller, but I figured I was going for big flavor, why not make the pancake big too :)
• For each large pancake: spoon or scoop about 1/4 of the batter/dough onto the pan and spread it around until it's about 5 inches across and maybe 1/2 an inch thick. Sprinkle 1/4 of your chopped bacon onto the pancake.
• This recipe doesn't really get bubbly like flour pancakes, so you have to watch it to know when to flip.  Because of the chocolate it's a little hard to tell when it's browned, but you don't want it to burn.
• Flip and the bacon gets incorporated into the pancake.
• Serve with lots of butter.  You can drizzle a little honey or maple syrup on top, but it's not necessary.  They have a nice sweetness all by themselves.  Especially if you like dark chocolate, like I do.