So we took off this morning after breakfast and spent the day at the TX Renaissance festival. So this is the ONLY chocolate I had today... My Coconut pancakes with Chocolate chips. For breakfast I just make the coconut ones, but after everyone has had enough I put mini chocolate chips in the rest of the batch. They then make great snacks for outings (such as the Renaissance fair) Which is how a family of 6 (although the baby didn't have any) eats 30 pancakes in one day!Coconut Pancakes
makes about 12-15 depending on size
1 ½ C flour
3 Tbsp sugar
1 ½ tsp baking powder
½ tsp salt
1/3-1/2 C Coconut
1 ½ C milk
3 Tbsp melted butter
1 Lrg eggs
½ tsp vanilla
Whisk together flour, sugar, baking powder and salt, then add coconut and mix. In a separate bowl mix milk, melted butter (cooled), eggs and vanilla. Pour the wet over the dry, mix just until combined, should be lumpy. Cook over med- med/high heat, flip when you see bubbles popping in the center. You can either add 1/3-1/2 C Mini Chocolate chips at the beginning, or add less near the end.
The biggest thing is try not to over mix, otherwise you get flat pancakes. And the truth is a little mini chocolate chips go a long way. I always at LEAST double the recipe, often quadrupling it (company) and I make about half with just coconut, and the rest with the chocolate. They stay good in the fridge for a week, although they aren't known to last more than 2 days around here. And could stay good in the freezer for at least a month if wrapped and sealed in plastic properly. I'll either eat them cold (thus the chocolate for sweetness) or toast them for a nice warm crunch. These pancakes have even been successful with family members who claim to dislike pancakes! Of course my homemade syrup helps... I recently read a recipe for chocolate french toast with chocolate maple syrup! I'm thinking about trying it, I'll let you know..... Off to bed, we just got home, I posted and it's late! Tomorrow is the last day of Chocolate week, so I'll have to think of something good!
