Once upon a time there was a man and a woman. They woke up one morning to growling stomachs, aching for pancakes. Why resist, they thought, as they skipped down the stairs to ready their morning meal. Uh oh, we are out of pancake mix, whatever shall we do? I guess we’ll have eggs, the women said. The man hung his head in utter disappointment.
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR,
LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, PARTIALLY HYDROGENATED SOYBEAN OIL WITH MONO AND DIGLYCERIDES, NONFAT DRY MILK, SALT, DRIED WHOLE EGGS, CALCIUM CARBONATE, CORN SYRUP SOLIDS, DEFATTED SOY FLOUR, SOY LECITHIN, CORN STARCH, SODIUM CASEINATE, CULTURED WHEY, SOYBEAN OIL, CARRAGEENAN, WHEAT GLUTEN, GUAR GUM, NATURAL FLAVOR.
Seriously? Corn syrup solids and defatted soy flour do not pair well with my morning coffee. These pancakes are a mix of all-purpose and whole wheat pastry flour, coconut milk and dagoba semi-sweet dark chocolate. Switching to homemade pancakes is an easy way to incorporate natural, whole foods into your diet. I believe it was Michael Pollan who said you should not eat anything that wasn’t around at the time of your great-great grandparents. Do you think they poured pancakes out of an offensive red plastic bottle?
Ingredients for Chocolate Coconut Pancakes
1 cup organic all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons turbinado sugar
2 organic eggs
1 tablespoon melted and cooled butter
1 3/4 cups coconut milk
1/2 cup chopped dark, semi-sweet chocolate
Sift together the flours and baking powder into a large mixing bowl. Mix in the sugar. Pour the coconut milk into a smaller bowl, and beat in the eggs. Stir in the melted butter. Pour the wet ingredients into the flour mixture and add the chopped chocolate. Gently stir. Only mix together until just combined. The batter should be pourable. If not, add a little more coconut milk.
Dagoba chocolate: Monterey Market, Berkeley
Organic flours and real maple syrup: Whole Foods, Berkeley
Coconut milk: Yasai Market on College Ave., Oakland
Nectarines: Old Oakland farmers’ market
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Wow!Chocolate Coconut Pancakes!!!!!! Sounds fantastic.
Your pancakes sound delicious… I love that you used coconut milk in the pancakes – what a great idea!
pancakes sound delicious. I’m so with you…whhy would i want all that “stuff” in my pancakes.
Chocolate Coconut pancakes sound wonderful! Very creative!
Thanks everyone! The coconut milk was a great change. I would suggest sticking with dark chocolate, even if you think you don’t like it. The rich, bitter taste is awesome with maple syrup.
Pancakes from scratch are WORLDS better than the boxed stuff! These look really, really fabulous.
Can’t wait to try these, and I love that you say where you shopped!
These look great, I don’t think I’m going to wait until the summer to make these!
Thanks for a great recipe! I added some chopped toasted almonds. Yummy!
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