In a medium sized pot, add all ingredients for the chocolate topping and bring it to a full boil. Reduce the heat to a gentle boil and cook until thickened and smooth, stirring consistently, about 25 to 30 minutes.

In a mixing bowl, combine the hazelnut meal, brown rice flour, salt, cinnamon, and stir together well.

In a separate bowl, whisk together the eggs, maple syrup, and coconut milk.

Pour the dry mixture in with the wet and mix until combined. Allow the batter to sit 5 to 10 minutes.

Heat a large skillet or griddle to medium heat and add just enough oil to lightly coat the surface.

Measure out a heaping 1/8 cup of pancake batter and pour it on the hot skillet. You will likely need to spread the batter into a circle shape using a spatula or fork. Allow pancake to cook on the first side about 2 to 3 minutes, until the sides set up. Flip and cook another couple of minutes until cooked through.

Serve pancakes with desired amount of chocolate topping and hazelnuts.