Ingredients
Units
Scale
CHOCOLATE CREAM:
- the meat of 1 young Thai coconut*
- 2 tbsp maple syrup
- 3-4 tbsp coconut water
- 3 tsp cacao powder
- 1 tsp mesquite powder (optional)
- pinch of sea salt
- 1/4 tsp cinnamon
PANCAKES:
- 3 eggs
- 2 bananas
- 1 tbsp milk
- 1/4 cup coconut flour
- 1 tsp cacao (optional)
- 1 tsp heaping cinnamon
- 1/6 tsp ground cloves
- 1/6 tsp ground nutmeg
- 1/6 tsp ground ginger
- coconut oil for cooking
- nut butter of choice (for topping, optional)
Instructions
CHOCOLATE CREAM:
- Add all the ingredients into a blender and blend until smooth.
- Put it in the fridge while you make the pancakes.
PANCAKES:
- Preheat the oven to 70-100C (158-212F).**
- Beat the eggs in a big bowl and set aside.
- On a plate, mash the bananas with a fork and add them to the eggs along with the milk.
- In a small bowl mix the coconut flour, cacao (if using), cinnamon, cloves, nutmeg, and ginger.
- Add the dry ingredients into the egg and banana mixture and mix whisk until well combined.
- Let it sit for 5 minutes so the coconut flour soaks up the moisture and then mix again.
- Heat a pan over medium-high heat with 1/2 a teaspoon of coconut oil.
- When hot, add about a tbsp of the batter at a time and move it around with the spoon a little to make a better circle.
- Lower the heat and cook for a few minutes on one side until the sides are starting to cook through and the pancake is easy to flip. Cook for a few minutes on the other side until golden.
- Repeat with the rest of the batter.
- You can put the pancakes into the oven to keep them warm while you make the rest.
- Serve with chocolate sauce on top, nut butter of choice if you like and berries or other fruits.
Notes
* The meat should be thick, not thin and translucent or it won't work. If it's really thick, start with 2tbsp of coconut water and add more in necessary.
**you don't have to do this, it's only so the pancakes you make stay warm while you cook the rest of the batter.