Vegan Chocolate Coconut Pancakes

Vegan Chocolate Coconut Pancakes

So this week I’ve been CRAVING chocolate.  It doesn’t matter what I do, my mind just keeps wondering right back to chocolate! I indulged in some vegan chocolate brownie bars but now I just feel like I want more chocolate and I don’t want to keep indulging in highly processed choices!

After some thinking, I decided I could appeal to my chocolate cravings while helping out the people who have asked for me to post more breakfast recipes on my site!  So I took a moment to reflect on what one chocolate treat I would indulge in if I knew it were vegan.  I finally decided that it would HAVE to be an Almond Joy because Almond Joy’s used to ROCK!  In facts, it’s hard to mentally process that I haven’t had one in over 2 years!

Anyway, I decided that since I wanted to combine Almond Joy’s and breakfast.  It was time to make Vegan Chocolate Coconut Pancakes…and these things are AMAZING!  Sorry to toot my own horn but in the almost 2 years that I’ve been following this lifestyle I haven’t been able to make such wonderfully fluffy and rich pancakes!

I’m also still working on my photography and getting better but some weeks I feel like I could be in a magazines and other weeks I feel like a child stole my phone and took pictures with it – haha! Hopefully you get a feel for this weeks recipe from the pictures, ENJOY!

Vegan Chocolate Coconut Pancake Recipe

5.0 from 1 reviews
Vegan Chocolate Coconut Pancakes
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
Dry Ingredients
  • 1 Cup Flour - Use a Flour of Your Choice
  • ¼ Cup Baking Cocoa
  • 2 Tbsp Baking Powder
  • ¼ tsp Salt
Wet Ingredients
  • ½ Cup Non Dairy Milk
  • ½ Cup Lite Coconut Milk
  • ¼ Cup Shredded Unsweetened Coconut
  • 2 Tbsp Applesauce
  • 1½ tsp Apple Cider Vinegar
Instructions
  1. In a large bowl combine the dry ingredients then form a small well in the center to pour in the wet ingredients.
  2. In a smaller bowl mix together all the wet ingredients and let it sit for 4-5 minutes.
  3. Pour the wet ingredients into the dry using the well you formed.
  4. Whisk until combined well but do not over whisk - leaving a few lumps will give you fluffier pancakes - and that's what we all want!
  5. Pour batter into small 2-3 inch pancakes on a hot griddle or pan. Be sure to let the pan get really hot BEFORE you pour in the batter.
  6. Wait for the bubbles to form, then flip and cook the other side!
  7. Serve with toasted coconut on top and enjoy!
Tips and Ideas
Try whisking some cocoa powder into pure maple syrup to create a "chocolate" sauce you can pour right over the pancakes! If you're not looking for a clean version, and you've earned a little treat - melt down some non-diary chocolate chips and used them in place of the cocoa powder in the recipe! Simple whisk them in after you have combined the wet and the dry ingredients! Want an even more "Almond Joy" feel? Try using almond flour or topping your pancakes with some crushed almonds!

And here’s one last picture – I’m playing with shooting vertical photos to see how they turn out!

Vegan Chocolate Coconut

 

Did you enjoy this recipe?  I would be so grateful if you would share it on Facebook, that way more people can see eating vegan doesn’t have to be boring – it can be FUN!

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Comments

  1. Kelly says

    For once a simple yummy recipe I already have all the ingredients for!

  2. Amanda says

    Mine kept sticking to the pan, they were also really dry :-(

    • says

      Hey Amanda!

      Sorry to hear that – try cooking them at a lower heat to see if that helps, and be sure to use canned coconut milk, not the stuff that you get in a carton! They are a little tricky to flip BUT if you want you can spray just a smidge of oil on the pan before you cook :)

      P.S. If you don’t mind, you can also use full fat coconut milk for extra moisture and richness!

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