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
Scale
- 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