|Coconut and chocolate chip deliciousness covered by the most amazing homemade nut butter.|
For Vegan Linky Potluck 9, I bring an old classic introduced on my Facebook page. Yet to be blogged until now. You know how you have something up your sleeve and just get around to pulling out that wild card? Well, this is it. I have had these pancakes backburned far too long. Clearing up post drafts to make way for Vegan Mofo which starts this coming Meatless Monday!
To chocolate coconut fanatics these are created solely in your honor. Mixed with gluten free pancake batter (the cheat sheet way!), coconut oil and coconut flakes provide flavor and texture to otherwise chocolate chip madness. No maple syrup required when an ample amount of irresistible homemade walnut butter tops and smothers crisp, golden goodness.
Ultimate Coconut & Chocolate Chip Gluten Free Pancakes Ingredients and Preparation
coconut oil for pan frying
1 cup Maple Grove Farms Pancake/Waffle Mix
1 cup So Delicious Original Organic Coconut Milk
1/3 cup tablespoon coconut oil
1/2 cup unsweetened shredded coconut flakes
1 teaspoon vanilla
1/4 cup Enjoy Life Foods Miniature Chocolate Chips
pinch of cinnamon
Creamy Roasted Walnut Butter
Heat skillet with coconut oil.
Mix pancake mix, coconut milk, coconut oil, coconut flakes, and vanilla together.
Fold in chocolate chips and cinnamon.
Pour in about 1/4 cup of batter into skillet and cover.
Flip over once little bubbles form and edges are firm- about five minutes.
Repeat. Time should be shortened upon each pancake interval.
|Crafted pancakes topped with Creamy Roasted Walnut Butter- no maple syrup required!|
|Served alongside a mug of hot tea.|