These pancakes are light and fluffy like you’d expect, with a yummy coconut frosting in between the layers. Load them up for a breakfast your whole family will love!
For the pancakes
1/2 cup almond milk
1/2 cup flour
1 1/2 teaspoons baking powder
3 1/2 tablespoons cocoa powder
Pinch of salt
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
For the filling
1 1/2 cups unsweetened coconut flakes
1/4 teaspoon vanilla extract
2-3 tablespoons coconut milk
2-3 tablespoons powdered sugar
To make the frosting, place coconut flakes in food processor and mix until creamy, scraping down the sides intermediately throughout the process.
The frosting may not come together at first. Add splashes of coconut milk while mixing. This will help create a butter-like consistency.
Add vanilla and powdered sugar. Mix again.
To begin making the pancakes, heat a skillet on medium-low heat.
In a small bowl whisk together milk, oil and vanilla. Set aside.
In a larger, separate bowl combine flour, baking powder, cocoa powder, sugar and salt.
Use a sifter, fork or whisk to mix the dry ingredients together, ensuring there are no clumps.
Combine the wet ingredients with the flour mixture until combined. If the batter is too thick, add a splash more of almond milk.
Lightly grease the skillet. Drop small scoops of batter onto the skillet and flip once bubbles start forming on the surface and the heated side browns and crisps slightly (about 2-3 minutes).
Repeat on other side and remove from pan. Spread filling on top of pancake, adding as much as preferred.