These fluffy Coconut Dark Chocolate Pancakes combine dark chocolate, coconut, raspberries and maple syrup into a delicious weekend brunch.
Weekend breakfast and brunch times are holy. As an avid breakfast fan, it’s not exactly thrilling to force yourself awake during the week after your alarm goes off, then shove any food within a 10-metre radius into your mouth before running out the door. I like a long, quiet, relaxing breakfast. Ones where I can watch some Netflix, read a book, or just think, sipping on orange juice. Thus, weekends.
The boyfriend and I usually have a ‘big’ breakfast on Sunday mornings, consisting of the usual: eggs, toast, bacon, fruit. Don’t get me wrong, I love a burnt slice of bacon once in a while (I know, weird), but sometimes you just want something sweeter, perhaps a bit more refined. In comes the coconut dark chocolate pancakes.
Any chocolate bar fan will know that coconut and dark chocolate are a match made in heaven. The subtle tropical taste of coconut and the moody, slightly bitter bite of dark chocolate are perfect alone, but is taken to the next level in pancakes, especially homemade ones.
I whipped up a batch of these coconut dark chocolate pancakes pretty quickly, making five small-to-medium sized ones and storing each in a lightly preheated oven to keep warm until finished. Once you’re done cooking, you can add any type of topping to finish off this beautiful brunch. I went with a dollop of vanilla greek yogurt, some sprinkled toasted coconut, a handful of fresh raspberries, and of course a liberal slathering of pure Canadian maple syrup (Go Canada!).
If you’re looking to cut calories, skip the maple syrup and top with the yogurt and raspberries. Either way, you get a delicious coconuty-chocolate bite in each forkful, so your cravings should be satisfied.
True story: After I baked and photographed these, I was alone in the apartment so I sat on my couch, surrounded by food props and sheets of paper, and ate these. By myself. Almost all of them.
This is my life.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $3.02 (Budget breakdown below recipe)
- 1 cup flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. granulated sugar
- 1 egg
- ¾ cup buttermilk*
- ¼ cup full-fat coconut milk, stirred
- 1 tbsp. coconut oil, melted and cooled*
- ¼ tsp. coconut extract
- ⅓ cup chopped dark chocolate, frozen
- Optional toppings: Greek yogurt, toasted coconut, raspberries, maple syrup
- In a large bowl, whisk flour, baking powder, baking soda and sugar together until combined; set aside. In a medium bowl, mix egg, buttermilk, coconut milk, coconut oil, and coconut extract.
- Pour wet ingredients into the flour mixture and fold in until just combined (do not overmix, batter will be lumpy). Let batter sit for 10 minutes at room temperature, then add in chopped chocolate.
- Preheat oven to 250 degrees. Spray a frying pan with cooking spray or melt butter on medium heat. Pour a small amount of batter onto frying pan to make small-sized pancakes, flipping once to ensure both sides of light golden and cooked through. Remove from pan and place on a oven-safe plate in the preheated oven, adding cooked pancakes each time to keep warm.
- Once finished, top with maple syrup, Greek yogurt, raspberries and toasted coconut if desired.
*Melted and cooled butter works as well.
Adapted from I Am A Food Blog.
1 cup flour = $0.12
1 tsp. baking powder = $0.05
1 tsp. baking soda = $0.01
1 tbsp. granulated sugar = $0.02
1 egg = $0.15
3/4 cup buttermilk = $0.50
1/4 cup full-fat coconut milk = $0.25
1 tbsp. coconut oil, melted and cooled = $0.10
1/4 tsp. coconut extract = $0.07
1/3 cup chopped dark chocolate, frozen = $1.75
Optional toppings: Greek yogurt, toasted coconut, raspberries, maple syrup