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Breakfast Recipe

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Chocolaty and Creamy Pancakes

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Serves 2 | 

This is like having dessert for breakfast!


1/2 teaspoon vanilla extract
1/4 cup cocoa powder, (dark chocolate)
1 tablespoon sugar
1/2 cup flour
1 tablespoon canola oil
1 1/2 teaspoons baking powder
1/2 cup unsweetened coconut milk
1/4 teaspoon salt
Cooking spray, (for skillet)
3 tablespoons unsweetened coconut milk
1/4 teaspoon vanilla extract
1 1/2 cups coconut flake, (unsweetened)


  1. For frosting
  2. Place coconut flakes in a food processor, mix until it form a cream-like butter.
  3. Add powdered sugar and vanilla extract to coconut flakes/butter. Add coconut milk slowly to make a frosting.
  4. For pancakes
  5. Heat a skillet on medium-low heat. Once hot, coat with cooking spray.
  6. Combine vanilla extract, coconut milk and canola oil in a small bowl. Stir ingredients together and set aside.
  7. In a separate bowl, mix together sugar, cocoa powder, flour, salt, and baking powder.
  8. Combine coconut milk mixture with cocoa powder mixture. Stir together very well. Add milk if batter is too thick.
  9. Spoon small amount of batter into skillet. Cook until batter begins to bubble, about 2-3 minutes. Flip pancake and cook 2-3 minutes. Repeat process for remaining batter.
  10. Remove pancakes from skillet, place on plate and spoon on frosting.
Course: Breakfast
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