Picture the perfect brunch scene: fluffy pancakes patiently waiting for syrup to rain down. The coffee’s hot, the pancakes are golden, the whipping cream is cool, and the syrup is warmed. Your knife slides effortlessly into the tender little rounds and you just know you’re in for a treat. To me, there’s nothing more decadent than a plate of pancakes, piled high, topped with softly whipped cream. I don’t even need syrup, especially if there’s fruit and chocolate involved.
Speaking of fruit and chocolate, one of my mom’s quirky habits is always having treats in her bag. When I was little, her handbag would be a treasure trove anytime I was bored. If I was lucky, there would be a cookies & cream chocolate bar and if not, it would be some sort of fruit and nut bar. She was the only one in our little family of four that like the fruit and nut bars, but when I was desperate, I would eat them too.
Now of course, I love fruit, nuts, and chocolate together. Throw them all into a pancake and I’m in heaven. Technically these pancakes don’t have nuts in them (unless you count coconut, which is actually a drupe – those crazy botanists!), but they are mega-delicious, especially due to the super oxidant, superfood-loaded Aloha chocolate I used.
These chocolate-dotted, fluffy pancakes with cool softly whipped cream, crunchy toasted coconut chips, sweet-tart raspberries, and chocolate are absolutely decadent and perfect for a weekend (or weekday) treat! Have a happy Sunday!
Superfood Chocolate Coconut Pancake Recipe
serves 2-4, depending on hunger levels
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 large egg
- 3/4 cups buttermilk
- 1/4 cup coconut milk
- 1 tablespoon coconut oil, melted and cooled
- 1/4 teaspoon coconut extract (optional)
- 1 Superfood Aloha chocolate bar (or 1/3 cup roughly chopped chocolate)
- butter or oil, as needed
- softly whipped cream
- coconut Greek yogurt
- toasted coconut
- shaved chocolate bits
In a bowl, whisk together the dry ingredients and set aside. In a separate large bowl, whisk the egg and add the buttermilk, coconut milk, coconut oil and coconut extract (if using). Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps. Gently fold in the chocolate.
Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking.
Enjoy topped with yogurt (my preferred choice) or softly whipped cream, toasted coconut, and chocolate, if desired.
Note: I like freezing my Aloha chocolate before making pancakes – it helps the chocolate keep its shape and prevents overly melted/burnt chocolate.