Celebrate Pankcake Day with these deliciously indulgent chocolate and coconut pancakes from I am a Food Blog. Combining fruit and chocolate these pancakes are light, fluffy brunch option that combine creamy buttermilk, fruit flavours and melting chocolate chips topped with toasted coconut.
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 large egg
3/4 cups buttermilk
1/4 cup coconut milk
1 tablespoon coconut oil, melted and cooled
1/4 teaspoon coconut extract
1/3 cup roughly chopped chocolate
butter or oil, as needed
In a bowl, whisk together the dry ingredients and set aside. In a separate large bowl, whisk the egg and add the buttermilk, coconut milk, coconut oil and coconut extract (if using). Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps. Gently fold in the chocolate.
Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Keep the cooked pancakes warm on a wire rack int the oven whilst you cook the rest of the batter in the same way
Enjoy topped with yogurt or softly whipped cream, toasted coconut, and chocolate.