Coconut Chocolate Pancakes

Whip up a tasty, filling breakfast in just 30 minutes!

Recipe author

Servings:

Milk

200

Cocoa powder

Eggs

Sugar (or to taste)

Butter

Flour

Baking powder

Chocolate (optional)

Shredded coconut (to taste; just keep the batter from getting too thick)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 27 % 14 g

Carbohydrates 59 % 30 g

273 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 30 min

Step 1:

Here are the ingredients you'll need. The chocolate is optional — I added it to deepen the chocolate flavor, and it gives a slight bitterness (I love dark chocolate). If you're making these for kids or prefer things sweeter, just leave it out.
Step 2:

Melt the chocolate together with the butter.
Step 3:

In a bowl, stir together the flour, sugar, cocoa, shredded coconut, baking powder, and a pinch of salt. Mix well.
Step 4:

Add the 2 eggs. Pour in the milk a little at a time, stirring well.
Step 5:

Finally, stir in the melted chocolate and butter.
Step 6:

Here's what the batter should look like. Cook the pancakes over medium heat, a few minutes per side. I got 10 pancakes, but that depends on their size. Keep an eye on the batter and adjust it to the consistency you want.
Step 7:

Serve the pancakes with jam, sweetened condensed milk, ice cream, or fresh fruit and berries. Enjoy!

I love all kinds of pancakes and make them often with different mix-ins. This time I was after chocolate. The recipe is dead simple and comes together fast. Cook them in a dry, well-heated skillet. I use an old cast-iron pan, get it good and hot, brush the barest film of oil on it before the first pancake, and skip the oil entirely for the rest.
Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour.
You can swap the sugar for a heat-stable sweetener.
Here's an easy way to tell if the pan is hot enough: dip in a wooden spoon, and if bubbles gather around it, you're ready to cook.
If you do use oil, choose one with a high smoke point. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Refined sunflower, olive, or grapeseed are among the most common high-smoke-point choices.