It honestly feels like I’ve been making pancakes every single day lately, hahahaha, but no, I’m actually pretty consistent with my breakfasts. Most days I keep it simple, but on Sundays I like to switch things up a bit, because variety in your diet is always a good thing, right? So Sunday mornings usually mean toast, French toast, cornstarch porridge, or maybe, just maybe a awesome stack of pancakes. Baking cookies or cakes first thing in the morning? Way too much effort. But pancakes? Never a problem!
This time around I went with coconut pancakes, and I had been going back and forth on whether to use just coconut milk or not. The thing is, coconut milk is kind of like condensed milk for me, absolutely delicious but best enjoyed in smaller amounts. So I split it half and half, regular milk and coconut milk, and honestly? They came out incredible. Fluffy, fragrant, with that strong coconut aroma that just fills the whole kitchen. Total win.
And top it off with some creamy chocolate syrup is the perfect finishing touch. Coconut and chocolate is honestly one of those combinations that just makes sense, rich, slightly bitter chocolate over these soft, coconut scented pancakes? Trust me on this one and let’s get into it!
Fluffy Coconut Pancakes with Homemade Chocolate Syrup
Ohh ohhh getting up to making some coconut pancakes topped with a rich homemade chocolate syrup, a match made in breakfast heaven.
Ingredients
- Flour – 250g
- Eggs – 2 (L)
- Coconut Milk – 150ml
- Milk – 150ml
- Butter – 50g (Melted)
- Sugar – 15g (+/- 1 Tablespoon)
- Vanilla Extract – 10ml (+/- 1 Tablespoon)
- Shredded Coconut – 30g
- Salt – A Pinch
- Butter – For Greasing the Pan
- Chocolate Powder – 100g
- Milk – 100ml
- Sugar – 20g
Directions
- 1.Start by adding the flour, eggs, coconut milk, milk, melted butter, sugar, vanilla extract, shredded coconut, and salt to a bowl. Mix everything until you get a smooth batter; don’t worry about lumps, these are pancakes, not crepes.
- Heat a skillet and grease it with butter (I usually use a little kitchen paper to wipe the skillet clean and re-grease it between pancakes, so the skillet is always well-greased but without excessive fat).
- Using a soup ladle, pour a spoonful of batter into the preheated skillet over medium heat. When bubbles start to form and the bottom turns golden brown, flip and cook the other side until golden brown as well. Remove to a plate to stack, repeat until all the batter is used.
- Finally for the chocolate syrup heat the 100ml of milk, then add the 100g of chocolate powder and 20g of sugar, stir until the chocolate and melted and creamy, if you want more thick add more chocolate, if you want more liquid add a bit more milk.
- Serve the chocolate still warm on top of the pancake stack! Enjoy.
Let the batter rest for 5 to 10 minutes before cooking. This gives the flour time to hydrate and the shredded coconut time to soften slightly, which leads to a better texture overall.
Medium heat is your friend here. Too high and the outside burns before the inside cooks through. If your pancakes are browning too fast, dial it back.
Toasted shredded coconut makes a great garnish on top alongside the chocolate syrup if you want to take the presentation up a notch.
These pancakes freeze well without the chocolate. Let them cool completely, stack them with parchment paper between each one, and store in a freezer bag. Reheat in a toaster or pan when you’re ready.
This recipe for Fluffy Coconut Pancakes with Homemade Chocolate Syrup was originally created on BakeAfter.com. Esta receita de Panquecas de Coco com Chocolate foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 455 calories; 19.5 g fat; 60.2 g carbohydrates; 9.9 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
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