Confession time: I almost didn’t even bother taking pictures of these Strawberry Chocolate Coconut Pancakes.
It was a Saturday morning two weeks ago, the first in about six weeks that I was a) home and b) not doing a marathon training run, so I just wanted to eat. my. breakfast. In peace. No photography. [I apologize! Bad blogger attitude. Shame on me!] But… my dear husband thought differently. And for that, you should be eternally grateful. Just kidding… kinda. 🙂 One bite of these delicious dream boat pancakes and I knew that my husband saved me from making a terrible, horrible mistake.
I started out by whipping up a batch of my basic pancake batter, the origin of which is a mystery to me. I’ve been making these pancakes for several years, and the recipe is handwritten in my recipe journal, so I unfortunately cannot take credit for the basic recipe. However, I can take credit for the mix-ins!
After the basic batter was prepared, I perused my refrigerator and cupboards and took inspiration from two of my favorite sweet treats: luscious, fresh strawberries and creamy, rich chocolate. Both flavors are complimented by a hint of tropical coconut in the batter, in the form of coconut oil and coconut flakes.
As I fried these babies up on a hot skillet, I dropped on plenty of chopped strawberries and mini chocolate chips. Once my plate was piled high, I covered the lot with more strawberries, chocolate, and coconut and dug in. It was like a trip to the tropics before 10 a.m., I tell ya!
I’m so glad that my Ben knows a winning recipe when it’s right in front of him. Now, if only a trip to the tropics was right in front of him… I suppose for now I’ll just have to settle for a delicious, indulgent tropical breakfast instead. 🙂 It’s just as good, I promise!
Strawberry Chocolate Coconut Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- sprinkle of salt
- 1 tablespoon sugar
- 1 1/4 cups skim milk, at room temperature
- 1 egg, at room temperature
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup cut strawberries + more for topping
- 2 tablespoons mini chocolate chips + more for topping
- 2 tablespoons unsweetened dried coconut flakes + more for topping
In a medium bowl, whisk together dry ingredients [flour, baking powder, salt, and sugar]. In a small bowl, stir milk, egg, coconut oil, and vanilla until well combined. Make a well in the dry ingredients and then pour wet ingredients over top and stir until just moistened. [Lumps are a-okay!] Then, fold in coconut. Spoon out batter onto hot griddle in 1/4-1/3 cup increments and sprinkle on desired amounts of strawberries and chocolate chips. Cook until golden brown and serve topped with more strawberries, coconut, and chocolate. Enjoy! Makes 10-12 medium size pancakes.
If the milk and eggs aren’t at room temperature, it’s not the end of the world. I think the consistency is better if they are, but I’m not always that organized [or patient!]. Also, melted butter can be used in place of oil. I haven’t tried this, but for even more of a coconut emphasis, consider using lite coconut milk instead of skim.