Allow me to introduce to you my new favourite pancake ever.
Chocolate and coconut together in food is a fail-proof pairing, not to mention a favourite of mine. Added to this pancake recipe, you get a fantastically light and fluffy pancake, with a combination of flavours that leaves you wanting more than just the one or two!
There are only two teaspoons of sugar in the whole batter, yet the sweet shredded coconut and chocolate chips add just the right amount of sweetness, so they are still perfect to have for breakfast.
Eat warm with agave syrup or honey, for a different alternative to maple syrup.
And yes I did eat the full pancake stack post-photography!
Chocolate Chip Coconut Pancakes
Makes 10 mini panacakes
1 cup self-raising flour
2 tspns caster sugar
1/2 tspn baking powder
Pinch of salt
1 egg, seperated
2/3 cup milk
1 tspn vanilla extract
1/2 cup dark chocolate chips
3 tblspns sweetened shredded coconut
Vegetbale oil, for cooking
Agave syrup, to serve
Combine the flour, caster sugar, baking powder and salt together in a large bowl. In a smaller bowl, mix the egg yolk with the milk and vanilla, then whisk into the flour mixture to form a smooth batter. Using a blender or seperate bowl, whisk the egg white until soft peaks from, and then fold this carefully into the batter along with the chocolate chips and shredded coconut. Heat a non-stick frying pan with a tablespoon of vegetable oil, and drop a spoonful of the batter into the pan. Flip the pancake once you see bubbles forming, and cook both sides evenly. Continue until all the batter has been used, transferring pancakes to a warm plate. Serve with a drizzle of agave syrup.