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Lately, we’ve been obsessed with a new blog that is overflowing with food-porn: I AM A FOOD BLOG! And since there is no better way to start the day than a delicious recipe today we give you Chocolate Coconut Pancakes! Enjoy, and check out the blog for more.

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Superfood Chocolate Coconut Pancake Recipe

serves 2-4, depending on hunger levels
prep time: 10 minutes
active time: 10 minutes
total time: 20 minutes

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 (OPTIONAL)
SUPERFOOD ALOHA CHOCOLATE BAR (OR 1/3 CUP ROUGHLY CHOPPED CHOCOLATE)
BUTTER OR OIL, AS NEEDED

TOPPINGS:
SOFTLY WHIPPED CREAM
COCONUT GREEK YOGURT
TOASTED COCONUT
SHAVED CHOCOLATE BITS
RASPBERRIES

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. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking.

Enjoy topped with yogurt (my preferred choice) or softly whipped cream, toasted coconut, and chocolate, if desired.

Note: I like freezing my Aloha chocolate before making pancakes – it helps the chocolate keep its shape and prevents overly melted/burnt chocolate.

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