Pancake Friday: Dark Chocolate, Coconut, and Blueberry Pancakes

2 05 2014

So you all know that I am in LOVE with my Feedzone and Feedzone Portables cookbooks. One recipe that has caught my eye but I haven’t made yet is for Blueberry and Chocolate Coconut Rice Cakes.

Blueberry Chocolate coconut rice cakes

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:

Dry Ingredients:
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

Wet Ingredients:
1.5 cups coconut milk
2 egg whites, 1 egg yolk (separated)
1 tsp vanilla
1 tsp coconut oil

Stir ins:
big handful blueberries
1/4-1/2 cup chopped dark chocolate (I used 88%)

Coconut whipped cream
shredded coconut
blueberry syrup (blueberries + sugar reduced over low heat)


How to:

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!

ChocolateCoconutBlueberry1(Pardon my splashes of blueberry sauce on the background!)





Pancake Friday: Valentine’s Day Special

14 02 2014

Happy Valentine’s day!

Valentines Heart

So, I realized last night that Valentine’s day is right around the time Chloe and I posted our first blog post. (<–be careful, rookie post!) That means it’s not only all things heart/pink/love day, it’s also 321delish’s 3rd birthday! WOW! Thanks for hanging with me guys!

More Cupcakes!Have a cupcake!

Since it’s Valentine’s day, and since it’s pancake Friday, I thought I’d bring up one of my favorite recipes that is perfect for the occasion:

IMG_0382My chocolate, chocolate chip cherry pancakes.

Oh my. These things are the perfect treat for you and your Valentine.

black forest pancakes

It’s almost like getting a box of chocolates, but better. And, if you haven’t planned a date yet, breakfast for dinner is the hot new thing 😉 Well, only if you make some decadent pancakes like these guys.

So what are you waiting for? Head over to this post for the recipe!

Chocolate-Chocolate Chip Cherry Pancakes

16 06 2013

So, I have a problem. Well, maybe its not so much a problem as it is an obsession.

pancakescollagePancakes. Every weekend. I love playing around with different batter recipes and deciding what toppings or flavors will get mixed in.


Strawberry, mango, coconut anyone?

This weekend I went a little overboard. In a good way of course!


That my friends, is a stack of chocolate-chocolate chip cherry pancakes! HOLY DECADENCE! I felt like I was eating cake for breakfast. The pancakes came out perfectly fluffy with melty chocolate chips and warm fresh cherries inside. Step aside boring pancake batter, there’s a new girl in town!

These are perfect “special occasion” pancakes-they just take a bit of prep time. I wasn’t celebrating anything when I made them, I just had the ingredients and the idea!

black forest pancakes

If you like black forest cake, these pancakes are for you!

Chocolate-Chocolate Chip Cherry Pancakes
Makes 8 pancakes


3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 cup sugar, divided
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsweetened cocoa powder
1 cup milk (I used almond-coconut)
~1/2 cup fresh brewed coffee (or instant)
2 TBS coconut oil (liquid)
1 egg
1/2 tsp vanilla extract
1 TBS agave nectar
~ 1/2 cup chocolate chips (I used one handful)
~1 lb fresh cherries


chocolate chips
coconut whipped cream 

How to:

First, the painfully slow process of depitting and chopping the cherries. I don’t have a pitter, so I used a paring knife to cut up the cherries. By the time I was done, I filled a 1 qt pyrex bowl of the chopped cherries.

Put about half of the cherries in a saucepan with 1/4 cup sugar. Cook on low heat, stirring occasionally to allow the cherries to reduce to a sauce.

Meanwhile, prepare your batter:

Combine all of the dry ingredients (flours, sugar, baking soda, baking powder, salt, cocoa powder) in a large bowl. Stir to combine.

In a medium bowl, combine the milk, coffee, oil, egg, vanilla and agave nectar. Pour the wet ingredients into the dry ingredients and stir just to combine. Fold in the chocolate chips and about 1/2 cup chopped cherries. Let the batter sit 5-10 minutes. It will be thick!

On a hot greased griddle, pour 1/4 cup of the batter and spread to create your pancake. Flip after several minutes, when bubbles have formed and the sides of the pancake are starting to cook.

Serve with cherry sauce, chocolate chips, coconut whipped cream and any remaining cherries. Enjoy!