I love all three of those ingredients by themselves, and chocolate and coconut is divine, but I’ve never actually paired chocolate and blueberries. Doesn’t quite have the same ring to it as “chocolate covered strawberries.” But, I figured it would still be delicious- I mean anything with dark chocolate is amazing- so why not try it out in pancakes?
I started with a basic pancake recipe and added in some cocoa powder to the dry ingredients. Then, instead of regular milk, I used coconut milk in the batter.
I attempted to make coconut whipped cream to top them with, but I kept the coconut milk in the freezer too long and it was pretty much impossible to work with and I didn’t feel like waiting for it to thaw. So I made more of a coconut cream with what I could scrape out. It was still tasty 🙂
Here’s how you can enjoy these too:
1 cup all purpose flour
1/2 cup cake flour (this is optional, you could use all AP if you’d like)
1.5 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/8 cup granulated sugar (I used sugar in the raw)
1/4 cup cocoa powder
1/4 cup sweetened shredded coconut
1.5 cups coconut milk
2 egg whites, 1 egg yolk (separated)
1 tsp vanilla
1 tsp coconut oil
big handful blueberries
1/4-1/2 cup chopped dark chocolate (I used 88%)
Coconut whipped cream
blueberry syrup (blueberries + sugar reduced over low heat)
In a medium bowl, mix together all dry ingredients. In a smaller bowl, whisk the egg whites until fluffy. In another small bowl, whip together the yolk, vanilla and milk. Fold in the egg whites to the wet ingredients. Pour the wet ingredient mixture into the dry ingredients and lightly fold together (Don’t over stir!). Fold in your stir ins.
On a hot griddle, pour about 1/4-1/3 cup batter. Allow bubbles to form and edges to begin to cook. Flip. Let cook through. Enjoy!