toasted Coconut + Chocolate Pancakes

Try these pancakes the next time you feel like indulging a bit more. Silky chocolate sauce and toasted coconut will level up your cakes to fancy-pants status.

Ingredients:

  • 1 1/4 C. flour (all-purpose)

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 2 T. sugar (granulated)

  • 1 1/4 C. plant milk or coconut milk (if you want really coconut-y)

  • 1/2 C. vanilla yogurt

  • 2 T. vegan butter

  • 1-2 T. oil (Avocado, coconut or grapeseed oil) for cooking, optional if using non-stick pan

  • 1 tsp. vanilla extract

{Chocolate Sauce }

  • 1/2 C. chocolate chips (semi-sweet, vegan)

  • 4 T. plant milk

  • 1 tsp. vanilla extract (pure)

  • pinch kosher salt

{Toasted Coconut }

  • 3/4 C. unsweetened coconut flakes or shreds

Preheat oven to 325°F

DIRECTIONS:

  1. Spread coconut flakes on a baking sheet in a thin layer. Let cook for a few minutes then stir to make sure even toasting. Bake 5- 10 minutes total, but keep an eye on them as they can burn fast.

  2. Remove coconut from the oven and set aside.

  3. Add chocolate to a microwave-safe bowl cook for 30-second intervals, (stirring in between each interval) until the chocolate has melted. Stir in milk and vanilla and combine until chocolate sauce is glossy and pourable. Set aside.

  4. In a large bowl, add all the dry ingredients and mix well.  Add milk, butter, yogurt, and extract and combine with dry mixture until all the flour is incorporated.  You are going to have lumps and that is ok.  You want to make sure that you do not over-mix your batter or else, your pancakes will end up chewy and dense. Let the mixture sit for a minute or two to get light and airy.

  5. Heat a large frying pan on medium/ medium-low heat. Test the pan with a drop of water-if it sizzles and breaks up, your pan is too hot. If you get a bubble that rolls in the pan, it’s ready to go.

  6. Add oil ( start with a few teaspoons if you like your edges crispy).

  7. Use a ladle to add batches of your pancake batter.  Let the pancakes cook for about 3 minutes on each side or until they start to bubble and the edges dry up and get more defined- you should be able to slip your spatula easily underneath the pancake.

  8. Once the pancakes are out, keep them in a warming drawer or oven set on a low setting if not eating right away so they stay hot and fresh- don’t stack or you will lose the crispiness.   

  9. Pour chocolate sauce over pancakes and sprinkle with coconut.

So what's your favorite recipe??? Let me know in the comments below. Also don't forget to SUBSCRIBE for more recipes, design, decor, and lifestyle content.

As always, much thanks to you,

xxDebbiexx