Didn't I tell you how much I love breakfast? If the plethora of breakfast posts hasn't convinced you yet perhaps this one will. Rivaling my love for breakfast would be my love for chocolate so you can imagine that it's an easy decision to combine the two. Today's recipe can be eaten as a decadent breakfast or a tasty dessert... or really whenever!
2/3 cup of flour
1 teaspoon of baking powder
1 tablespoon of sugar
1/4 teaspoon of salt
1 tablespoon of vegetable oil (or applesauce)
1/2 cup of almond milk (or any non dairy milk)
1 teaspoon of almond extract
3 tablespoons of shredded coconut flakes
2 tablespoons of chocolate chips
Optional: extra coconut flakes toasted for garnish
Yields 3 small to medium pancakes
Mix dry ingredients together in a small bowl and then add wet ingredients. Mix until batter just comes together and then fold in chocolate chips and coconut flakes. It is important not to overmix your batter or it will become dense! Heat a large frying pan and add a bit of vegan butter to coat the surface. Allow your batter to rest for a few minutes.
Form three pancakes (I use a soup ladle to pour batter onto the pan) and cook on one side for five minutes or so on medium heat until the edges begin to look dry. Flip pancakes and allow to cook for an other five minutes or so lowering the heat to medium low so the insides become fully cooked.
If you'd like a little extra coconut, in the meantime, heat your oven to 400 and toast a tablespoon of coconut flakes on baking pan lined with parchment paper. Toast for five minutes or so moving the flakes around until they start to brown slightly.
Place pancakes on plate and top with toasted coconut and a bit of maple syrup and enjoy your decadent breakfast!