WHISK Simple Mills Cocoa Almond Flour Pancake & Waffle Mix, baking powder, and espresso powder in a large bowl until well blended.  
ADD egg yolks, milk, and coconut oil, and mix with a fork until a paste forms. 
BEAT the egg whites and lemon juice in another bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. 
FOLD egg whites into the pancake mixture in 2-3 batches, until smooth. 
MIX in mini chocolate chips gently. 
HEAT a lightly oiled griddle or skillet on low heat.  
POUR batter on to griddle using ¼ cup batter for each pancake.  
COVER with a lid and cook until the edges bubble, flip, and brown the other side. 
SERVE with fresh fruit, whipped cream, and maple syrup. 

Tips: for extra high pancakes, let batter chill in the refrigerator for 30 minutes before cooking.