Chocolate Coconut Pancakes

Chocolate Coconut Pancakes

I get so perplexed by food fads. One minute you read that a particular food will save your life (or add years to it) only to be advised later on that it could end it. O.K., I am exaggerating slightly for dramatic effect, but when you consider all the conflicting studies and misinformation, or the scare tactics employed by different advertisers, food councils and corporations it can spook you to the point where you suspect nothing is actually good for you. In my opinion, you just have to throw caution to the wind and hope that eating a balance of good wholesome foods will win out in the long run.

This all brings me to coconut oil. If you haven't heard of it, or seen it in your local grocery recently, you simply may have missed it. Coconut oil has been used by cooks around the world for ages, but it seems like it has only begun gaining popularity in the U.S. over the past few years. There are many who praise it's health benefits while others who caution it's high saturated fat content (studies, however, show it is actually good for your heart). I always consider Trader Joe's to have their finger on the pulse of "good for you" foods we should be eating more of and so when I saw coconut oil on their shelves a few months ago, I opted to work it into more of my recipes.

Aside from having a high smoke point, coconut oil makes the best Homemade Magic Shell you've ever tasted. And the person who cuts my hair glopped it on my locks last week saying it was an amazing treatment for dry hair (I now use it to detangle Chloe's bedhead too)! At room temperature it has a quite thick, creamy texture, but it melts in seconds, even when warmed just slightly. I love to use in these light-as-air Chocolate Pancakes. Just a tablespoon of coconut oil adds lovely flavor to these tasty little choco-disks which will get everyone excited for the beginning of the day.

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Chocolate Coconut Pancakes (makes 16 pancakes)

Prep Time: 10 mins Cook Time: 3 mins

nut free

Ingredients

  • 1 cup white whole wheat flour
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 large egg, whisked
  • 1 cup Milk*
  • 1 tablespoon coconut oil
  • butter or coconut oil, for greasing the pan

Preparation

1. In a bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar.

2. In a separate bowl, whisk together the egg, milk and oil.

3. Stir the dry ingredients into the wet ingredients until just combined.

4. Heat a large skillet or griddle over medium heat and lightly coat with butter or coconut oil.

5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit, cook for 2 minutes or until you see bubbles forming.

6. Flip the pancakes and cook for one minute longer.

Accompaniments

maple syrup, honey, raspberry sauce, whipped cream, grated coconut

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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29 comments

  • Cathy Pollak Noble Pig

    Have you used coconut oil to pop popcorn...it's my favorite and doesn't leave that \"taste\" other oils tend to have. These look delish by the way, I haven't used it in my pancakes so thanks for the inspiration.

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  • lish875

    My dr suggested that I use organic coconut oil on my son's skin to help relieve the dryness from eczema. It has really worked and doesn't have an odor like some products!

    leave a comment

  • Lisa

    Do you think I could also sub coconut milk in these? These look great!

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    • Catherine

      Yes, you can use any milk you prefer!

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  • Farrell

    Cannot wait to try these!

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  • Tracy

    Thank you for the info. I was wondering what your take was on coconut oil, esp b/c of the high saturated fat content. We will definitely try it in these pancakes!

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  • Andrea

    I recently got some coconut oil spray and use it instead of (evil) canola oil spray. It's great with everything, especially some weelicious french toast sticks :)

    leave a comment

  • Ruth

    If you are new to coconut oil, there is a difference between refined and unrefined coconut oil - if you buy refined (LouAna, or a brand like Spectrum Organic which has both types) - there will be no coconut odor or flavor in the finished product. If you want the coconut flavor, buy unrefined.

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    • Theresa

      Good to know! Mine didn't have any coconut flavor so I ended up adding flaked coconut...But I was using LouAnn

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  • Bkhater

    We have a ton of allergies. Can I use Coconut flour or Quinoa flour instead?

    leave a comment

    • Catherine

      I haven't tested those, but I bet they would work! Definitely worth a try!

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  • Tina

    Hi, do you use refined or unrefined coconut oil? Also, recomendation on cocoa powder, I have tried many including Ghiraldeli to expensive ones from Whole Foods. Thank you!

    leave a comment

  • Joann

    Just a tip - when mixing coconut oil with cold liquids it will solidify. I have made this mistake so many mornings when mixing all my wet ingredients together for pancakes. Then you end up with chunks of oil in the batter rather than a nice blend.

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    • Ruth

      Glad I'm not the only one that's done this. :) Definitely want to have all your ingredients at room temperature - the milk is what I usually forget about...

      leave a comment

    • Allyson

      I made these over the weekend and they were delish, but had the clumping issue with the coconut oil. I've not worked with it often, but was wondering if I should have \"melted\" in the microwave first. Sounds like adding to room temp ingredients in the best way to avoid the clump? Has anyone tried/reco melting or would the some clumping issue apply?

      leave a comment

  • Debbie Adler

    For the best cacao powder, that is second to none, use Scharffenberger. We use it at my bakery and it makes everything more fudge-like!

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    • Dina

      Where can you buy that cocoa?

      leave a comment

  • Stacie

    Hello.
    We started eating based off of paleo, about a month ago.
    Can I substitute almond flour instead of wheat flour and if so, in your opinion, what would be the measurement difference

    leave a comment

  • Jennifer

    I made these yesterday and my 2 year old who \"doesn't want to eat\" ate 2. First decent breakfast she has eaten in a month. They were delicious!

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  • Penny

    We can't have wheat, so I was hoping that these would be made with coconut flour. They look fantastic!
    I was just thinking the same thing about food fads!

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  • Turning Breakfast Into Dessert Reagan's Originals

    [...] and all sorts of treats, ready to drop into the batter. It was quite strange. I tried a new recipe. Some chocolate coconut pancakes. They were quite delicious. Chocolatey. Rich. Coconut-y. But, I insisted on adding more chocolate [...]

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  • BethChab

    Light and fluffy and wonderful. Thanks for the recipe.

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  • Melissa

    These pancakes were delicious!!! My kids which are 5 and 1 really enjoyed them. I will be making them again.

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  • Dina

    I have whole wheat flour. Can I use that instead of white whole wheat flour? Making these for Sunday breakfast tomorrow!

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    • Catherine

      Yes you can! The finished product will be denser, chewier and nuttier, though, so just be prepared for that!

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  • Jessica Radobenko

    Love your recipes!

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  • Natalie

    I was wondering if I could use honey instead of sugar for these and would it be the same amount? Also I have cacao powder will that be the same thing? Thanks!!

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  • Dolly

    Made these, turned out great. Thanks Catherine! You rock as always!

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  • Leilei P

    Not sure why, but these turned out super salty.
    I did follow the directions. Will try them again, with less salt and maybe a little more sugar.

    leave a comment