Coconut Pancakes with Chocolate Chips
How do you make coconut and chocolate pancakes?
Mix the flours, shredded coconut, sugar, cinnamon, and baking powder. Add milk and coconut oil until smooth, then add chocolate chips. Let the batter rest for 10 minutes. Cook portions in a greased skillet over medium heat for 3 minutes per side, until golden and bubbles form on the surface.
I love the exotic flavor of coconut, and when I mix it with one of my favorite spices, cinnamon, it creates the perfect pairing for me, starting the day with joy and flavor.
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Servings: Makes about 12 medium pancakes
Ingredients
- 250 g type 00 flour
- 50 g coconut flour
- 75 g dried shredded coconut
- 65 g chocolate chips
- 40 g whole cane sugar
- 1 g cinnamon
- 7.5 g instant baking powder for sweets
- 35 ml melted coconut oil
- 475 ml rice or soy plant-based drink
Instructions
In a bowl, sift the flours and baking powder.
Add the sifted flour, coconut, sugar, and cinnamon, and mix.
Gradually add the milk and keep mixing so no lumps form. Then add the oil until you have a smooth mixture.
Add the chocolate chips. Mix.
Let rest for 10 minutes. The batter is a little thick. Then heat a nonstick skillet with a little coconut oil, spreading it over the whole surface. After the 10 minutes, over medium heat, add 2 tablespoons of batter for each pancake and cook.
After about 3 minutes, you will see little holes beginning to form in each pancake.
Flip and cook for another 3 minutes.
Start stacking the pancakes and continue until all the batter is used. Serve very hot with maple syrup to taste.
Enjoy your meal!
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- 250 g type 00 flour
- 50 g coconut flour
- 75 g dried shredded coconut
- 65 g chocolate chips
- 40 g whole cane sugar
- 1 g cinnamon
- 7.5 g instant baking powder for sweets
- 35 ml melted coconut oil
- 475 ml rice or soy plant-based drink