Ingredients
- ½ cup non-dairy milk (I used SILK coconut)
- ½ cup flour (I used ¼ whole wheat, ¼ all purpose)*
- 1.5 teaspoons baking powder
- scant ¼ cup dark chocolate cocoa powder (or regular)*
- pinch of salt
- 1 Tablespoon sugar (or other sweetener)
- 1 Tablespoon oil (I used canola)
- ½ teaspoon vanilla
FROSTING FILLING
- 1.5 cups unsweetened coconut flake
- ¼ teaspoon vanilla extract
- 2-3 Tablespoons coconut milk (or other non-dairy milk)*
- 2-3 Tablespoons powdered sugar (optional)
- Instructions
- FROSTING – Using a food processer, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it’s mixing)
- Once creamy, add vanilla and powdered sugar and mix again.
- While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
- BATTER – Heat a skillet over medium-low heat.
- Mix milk, oil and vanilla in a small bowl and set aside.
- Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
- Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it’s too thick.
- Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
- Repeat on the other side, remove from the pan.
- Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
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