For healthy chocolate pancakes, heat the coconut fat in a small saucepan and bring to a melting point. Now stir in the cocoa powder until combined with the fat.
Add the two cups of puffed amaranth, the one cup of grated nuts and the birch sugar to the saucepan and stir well (one cup holds about 100 ml).
Line either ice cube molds or other small containers with plastic wrap and spread the chocolate amaranth into the molds with a coffee spoon and press firmly.
Before eating, place the molds in the refrigerator and let the chocolate pancakes cool.