Coconut pancakes with chocolate chips
Coconut pancakes with chocolate chips offer a delightful fusion of tropical sweetness and indulgent richness. These pancakes feature shredded coconut mixed into the batter, imparting a subtle sweetness and a hint of tropical flavor. The addition of chocolate chips provides bursts of decadence in every bite, complementing the coconut perfectly. Whether enjoyed for breakfast or as a special treat, coconut pancakes with chocolate chips promise a deliciously satisfying experience that is sure to please the palate.
Equipment
- 1 flat pan
Ingredients
- Flour 200 gr.
- Sugar 1 tbsp. l.
- Baking powder 1 hour. L.
- Coconut 60 gr.
- Egg 1 pc.
- Buttermilk 100 ml.
- Coconut milk 100ml.
- Vanilla extract 1 hour. L.
- Chocolate Flakes 100 grams.
- Pinch of salt 1 pc.
- Butter – for greasing the pan to taste
- Fresh frozen berries to taste
- Syrup to taste
- Coconut taste
- Chocolate chips to taste
Instructions
- In a large bowl whisk the flour, sugar, baking powder, salt and coconut.
- Knead well and add the egg, buttermilk, coconut milk and vanilla extract.
- Stir in the chocolate chips. Let stand for 5 minutes.
- Heat over medium heat for a flat pan. Grease with butter.
- A quarter cup of pancake dough poured on heated pan. Cooking for 4-5 minutes on one side or to the first bubble.
- Flip pancakes and cook for 1-2 minutes. Remove from heat and do the same thing with the remaining batter.
- Serve pancakes with strawberries, sliced almonds, chocolate chips, butter, syrup and shredded coconut.