These coconut pancakes are incredibly moreish, especially with all of the yummy toppings. These aren’t the healthiest recipe creation of mine, but as it’s Pancake Day, I’m perfectly willing to make a few exceptions. This is a very versatile recipe, you can mix things up and make them your own or add your favourite toppings. You can increase the protein content by swapping some of the flour with whey protein. Alternatively, you can make this vegan by removing the eggs from the recipe and swapping with mashed banana. However, I feel this coconut pancake recipe has just the perfect combination of flavours!
40g desiccated coconut
160g organic plain flour (or you can blits 160g of oats in a blender)
300ml coconut milk (drinking variety, not the canned stuff)
1 tsp baking powder
Green & Blacks Dark Chocolate (85%)
Pre-heat oven to 70 degrees (this is just to keep the pancakes warm)
Mix together the flour, eggs, desiccated coconut, coconut milk and baking powder.
Heat a little butter or coconut oil in a small pancake pan, or you can use a larger pan.
Pour or spoon out the batter into the pan. You want it to be ever-so slightly thicker than your usual pancakes as these are more american style pancakes.
Fry until bubbles start to appear on the surface.
Give it a toss!
Fry for 60-90 secs on the other side or until it appears cooked underneath.
Place each pancake on a plate in the oven to keep them warm.
Meanwhile defrost some frozen berries in the microwave or use fresh.
Then melt a few cubes of dark chocolate.
Once all of the pancakes are cooked, slice some kiwi and place in-between the pancakes & top with the berries, melted chocolate, desiccated coconut and chia seeds.
Hope you enjoy 🙂