½ cup of your favorite plant milk (soy, coconut and almond work best)
½ cup flour (can combine both white and whole wheat)
1 ½ teaspoons baking powder
3 ½ tablespoons dark chocolate cocoa powder, not patted down
Pinch of salt
1 tbsp sugar
1 tbsp vegetable oil
½ tsp vanilla extract
1 ½ cups unsweetened coconut flakes
¼ tsp vanilla extract
2-3 tbsp coconut milk
2-3 tbsp powdered sugar (dependent on consistency and preference of sweetness)
1. To make the frosting, place coconut flakes in food processor and mix until creamy, scraping
down the sides intermediately throughout the process.
2. The frosting may not come together at first. Add splashes of coconut milk while mixing. This will help create a butter-like consistency.
3. Add vanilla and powdered sugar. Mix again.
4. To begin making the pancakes, heat a skillet on medium-low heat.
5. In a small bowl whisk together milk, oil and vanilla. Set aside.
6. In a larger, separate bowl combine flour, baking powder, cocoa powder, sugar and salt. Use a sifter, fork or whisk to mix the dry ingredients together. This helps aerate the mix and eliminate clumps.
7. Combine the wet ingredients with the flour mixture until combined. If the batter is too thick, add a splash more of your chosen milk.
8. Lightly grease the skillet. Drop small scoops of batter (about 2 tablespoons) onto the skillet and flip once bubbles start forming on the surface and the heated side browns and crisps slightly (about 2-3 minutes). Repeat on other side and remove from pan.
9. Spread filling on top of pancake. Because dessert for breakfast is just as good as breakfast for dinner.
Recipe by Amanda Savarese