There’s no better way to start your day than with a hearty breakfast. This chocolate and coconut pancake recipe from I’m a Food Blog is no exception. Fluffy, delectable and easy to make these pancakes are the perfect accompaniment to your morning coffee and with so many different toppings to choose from you can’t go wrong. We love the thought of freshly whipped cream topped with summery strawberries or if you fancy something a little more traditional, runny maple syrup works a treat. Why not swap out your chocolate for superfood chocolate and stack them high with low fat Greek yogurt for a healthy (ish) option. Get out those ingredients ads start baking!
1 Cup of flour
1 Teaspoon of baking powder
1 Tablespoon sugar
1 Large egg
3/4 Cups of buttermilk
1/4 Cup of coconut milk
1 Tablespoon of coconut oil melted and cooled
1/4 Teaspoon of coconut extract
1/3 of a cup of roughly chopped chocolate
Butter or oil as needed
Whisk together the dry ingredients and put to one side. Get another bowl and whisk the egg, buttermilk, coconut milk, coconut oil and coconut extract. Gently combine the wet ingredients with the dry using a fork, make sure you don’t over mix the batter – the lumps will make your pancakes fluffier. Gently fold in the chocolate.
Heat a non-stick pan and brush with a thin layer of butter or oil. Drop the batter in circular shapes into the pan and heat until they bubble on the surface and at the edges. Flip and continue to cook until both sides are golden brown. Top with your favourite pancake topping and enjoy!