Guys, I’m super excited to share this new recipe with you! I literally have been making these pancakes every week-end for weeks now and I just can’t seem to get tired of them. So let me introduce you to my go-to coconut-y pancakes with chocolate chips. I call these pancakes coconut-y and not coconut pancakes because they just have a subtle coconut taste. They are super easy and quick to make so you can have breakfast on the table in no time!
WHAT INGREDIENTS WILL YOU NEED FOR THESE COCONUT PANCAKES?
- Coconut oil: The key to the recipe is the coconut oil. You really need to use good quality virgin coconut oil (my favourite one is Costco’s. SO GOOD!) so it gives the coconut taste to the pancakes! The coconut oil is also important when cooking your pancakes. It gives a nice golden brown crisp outside to the pancakes, which really takes them to the next level! Trust me, do not skip this step.
- Coconut milk: that’s the second source of coconut in these pancakes. I always have a can of coconut milk at home, but if you don’t and really want those pancakes, you can substitute for regular milk.
- Maple syrup: the pancakes are slightly sweetened with pure maple syrup.
- Baking soda: a full tablespoon of baking soda is used in the recipe for fluffy pancakes.
- Chocolate chips: they are a must in every pancake in my opinion!
- Other wet ingredients: eggs and vanilla extract
- Other dry ingredients: all-purpose flour and salt
WHAT TOPPINGS CAN YOU USE FOR THESE COCONUT PANCAKES?
These coconut-y pancakes are perfect with chocolate chips, but we also love them with butterscotch chips, white chocolate chips or blueberries. They are so fluffy and are perfect with just maple syrup, coconut whipped cream or some chocolate sauce. The possibilities are basically endless! You can just adapt these pancakes to your taste 😊
For a simple chocolate sauce, I like to melt a bit of chocolate with some coconut oil. The coconut oil gives a little coconut taste to the chocolate so it pairs perfectly with the pancakes, and it also makes the melted chocolate thinner (ie. easier to drizzle all over your pancakes).
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If you make these coconut pancakes with chocolate chips, don’t forget to leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or use #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
Enjoy your week-end!
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Coconut-y Pancakes with Chocolate Chips
- Total Time: 30 minutes
- Yield: 10 1x
Description
These coconut pancakes with chocolate chips are crispy and fluffy at the same time. They have become a staple in our house for breakfast on the week-ends!
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 eggs (RT)
- 1 cup coconut milk
- 4 tbsp coconut oil (melted)
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a small bowl, microwave the coconut oil to melt it and let it cool
- Mix the flour, baking powder and salt. Set aside
- In a separate bowl, whisk gently the eggs with the milk, maple syrup, vanilla extract and finally, add in the coconut oil
- Mix the dry ingredients into the wet mixture
- Fold in the chocolate chips
- Lightly coat a nonstick pan with some coconut oil and place over medium heat
- Pour some of the batter and spread it with the back of a spoon as it is pretty thick
- Cook until bubbles appear on top and flip the pancakes. Let the other side cook until golden brown
- Add a bit more coconut oil to the pan between each batch
- Top your pancakes with some melted chocolate, fruits, coconut whipped cream, coconut flakes, maple syrup, etc. And enjoy warm!
Notes
You can substitute the coconut milk for regular milk.
Feel free to leave the chocolate chips out or replace them with butterscotch chip, white chocolate chips or blueberries!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
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