Coconut Milk Chocolate Pancakes
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Fluffy and decadent, these coconut milk chocolate pancakes are sure to start your day off right! This recipe makes 6 pancakes.
Hello! I hadn't made some chocolate pancakes in awhile so I felt like doing something really fun with these ultra chocolate coconut milk pancakes!
I love breakfast, especially when I know that I’m going to have a fluffy pancake stack for a relaxing weekend morning! This stack sure hit the spot for me. I’m always eager to make cocoa pancakes. They always remind me of massive brownies! With this stack I felt like doing something a little different than simple chocolate pancakes…
Nuts Over Coconuts!
I've made some chocolate coconut pancakes before, but I really wanted to emphasize the coconut in these pancakes. So, this batter is slightly different from my traditional pancake batter. Instead of making the batter with water or milk, we're going to make these pancakes super fluffy with coconut milk! To get that awesome coconut taste and sweetness, they'll be layered with coconut flakes and white chocolate chips!
Other coconut breakfast ideas:
Why Coconut Milk?
Coconut milk comes from the flesh of mature coconuts and has many health benefits. Coconut milk contains:
Medium-chain triglycerides (MCTs), which have been linked to weight loss.
Lauric acid, a lipid that researchers believe can help to support the immune system.
On the other hand, coconut water is the liquid inside the coconut. Coconut milk can be thick or thin. In this recipe, I used light coconut milk, but I’m sure full-fat coconut milk would make the batter even thicker and the pancakes could be fluffier. Feel free to experiment and let me know the results in the comments!
I had some coconut milk on hand and I was curious to see how it would be in a pancake batter. It sure was a great addition and made these pancakes really fluff up!
These aren’t vegan pancakes because I’m still using an egg in a batter. Regardless, they’re extremely delicious! I say a good pancake is a good pancake!
Tips for Using Canned Coconut Milk
Coconut milk can be found in the Asian section of your grocery store. Don’t confuse coconut milk with the coconut milk beverage that can be found in the non-dairy or organic sections of grocery stores. Make sure you read the label of the can carefully - we don’t want coconut cream or coconut water!
When you open the can, it will appear thick. However, I’ve made the mistake of pouring the coconut milk directly from the can into my recipe and I’ve been left with thin liquid! That’s not good! Before opening the can, shake it well. Then, I recommend transferring all of the coconut milk into a bowl and mix well, so that you achieve the same consistency throughout. Store the rest of the coconut milk in a container for later use. Coconut milk will stay good in the fridge for 2 days after opening.
I would like to let you know that the coconut flavour in the batter is quite subtle! That’s why we’ll top the pancakes with some additional coconut flakes. The pancakes themselves will have a primarily cocoa flavour.
How to Make Coconut Milk Chocolate Pancakes From Scratch
Begin by preheating your oven to 200 F. As always, this is to make sure the pancakes stay hot after they’ve been cooked while you’re cooking the others.
To make the pancake batter, first whisk together the oat flour, baking powder, and cocoa powder. Whisk either by hand or using your stand mixer. Then, gradually add the coconut milk. You may need more or less coconut milk than 1 1/2 cups, depending if you’re using full fat coconut milk or light coconut milk. Add in your honey and vanilla extract. You want your pancake batter to be thick but still runny.
Heat your pan on medium heat. Once your pan is hot, add a bit of butter. Use a 1/4 cup measuring cup to scoop out your pancake batter. Your pancakes will be ready to flip when you start to see bubbles forming, flip your pancake. Once both sides are cooked, transfer the pancake onto a baking sheet and leave it warm in the oven. Repeat this step for the remaining batter.
Then, we’ll layer our pancakes with coconut flakes and white chocolate chips. Add one pancake on a plate, and add a few coconut flakes and white chocolate chips. Repeat until you’ve reached the top pancake, and add the coconut flakes, chocolate chips, and maple syrup, honey, or chocolate syrup if desired.
What Coconut Flakes to Choose?
In this recipe, I used unsweetened coconut flakes. I loved these pancakes as they were, but if you find them a bit dry for your liking feel free to take it up a notch with a syrup of your choice! If you’re using sweetened coconut flakes, then you may not need the extra syrup, depending on how sweet you like your pancakes.
Now gather your ingredients and treat yourself to a fabulous breakfast!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Coconut Milk Chocolate Pancakes
Ingredients:
- 1 Cup all purpose flour or 1 3/4 Cups quick oats (160 g), blended into oat flour
- 2 tsp baking powder
- 1 1/4 Cup water or milk
- 1 large egg
- 1 Tbsp honey
- 1 tsp vanilla extract
- 1 1/2 Cup coconut milk
- 2 Tbsp cocoa powder
- 2 tsp butter, for cooking
- 2 Tbsp coconut flakes
- 2 Tbsp white chocolate chips
- Optional: maple syrup or chocolate syrup
Instructions:
- Preheat the oven to 200 F. In a large mixing bowl, add the oat flour, egg, honey, baking powder, cocoa powder. Begin whisking by hand or turn on your stand mixer to low and gradually pour in the coconut milk until you get a thick but runny pancake batter. Add the honey and vanilla extract and stir.
- Heat a pan to medium heat. Add a bit of butter and scoop out about 1/4 cup of pancake batter onto the pan. Cook for about 2-3 minutes , until the pancakes start forming bubbles at the surface.
- Then flip the pancake to cook the other side. Once the pancake is cooked, transfer the pancake onto a baking sheet and keep warm in the oven. Repeat these steps for the remaining batter.
- When all the pancakes are cooked, begin layering by placing a pancake on a plate sprinkle some of the chocolate chips and coconut flakes. Add another pancake and continue layering until you have reached the top pancake.
- While these pancakes are sweet from the coconut flakes and the molten chocolate chips, if you find that they are too dry, feel free to top with maple syrup or chocolate syrup. Serve hot and enjoy :)
Calories
289.13Fat (grams)
9.74Sat. Fat (grams)
4.71Carbs (grams)
41.92Fiber (grams)
3.65Net carbs
38.27Sugar (grams)
15.77Protein (grams)
8.46Sodium (milligrams)
276.82Cholesterol (grams)
37.89
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
