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Preheat a nonstick frying pan over medium heat. Lightly oil pan if necessary.
Mix together flour, baking powder, and sea salt. Stir in the chocolate chips.
Heat almond milk in microwave until just warm (not hot.) Add the melted coconut and sugar and mix well.
Add the almond milk mixture to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter. Do not overmix.
Spoon ¼-⅓ cup of the batter into your preheated pan. Cook the first side for about 3-4 minutes - until the edges appear dry and cooked and some bubbles have formed. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
Flip and cook for another 3-4 minutes.
Store the cooked pancakes in a single layer on the racks in your warm oven - this will keep them warm but not soggy.
Continue cooking the pancakes until batter is finished. Makes about 6-7 pancakes.