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Chocolate Coconut Pancakes with Chocolate Coconut Cream Sauce

If you are a chocolate fan, this post is for you. I felt like I was eating chocolate cake for breakfast when I first made these, it was amazing. My husband felt the same.

It’s pretty typical that Saturday mornings consist of Luke and I sleeping in and then me whipping up a new version of pancakes for us to try with all natural clean ingredients. This past Saturday morning I mainly wanted to try out this coconut cream sauce I saw on Instagram via #planksloveandguacamole. I saw it while I was in Florida and couldn’t wait to make it when I got back home. So the pancakes I chose to make were of course chocolate to go with it, DUH! You can never have enough chocolate.

Currently hanging on my fridge is a magnet my husband bought me a while back that says “Behind every successful woman is a substantial amount of chocolate.” I believe this to be very true. The chocolate flavors you will taste in this recipe are guilt free, dairy free, soy free, and gluten free. So eat your heart out! Though they are good for you, I would encourage you to make these for special occasions  like Saturday mornings or when friends or family are over and not on a regular basis. If your goal is to eat for health and overcome past sugar addictions, recreating your favorite sweets and other baked goods all the time will still feed those cravings. Stick to whole foods for the most part and you will be fine.

To top it off I threw some fresh raspberries over my pancake stack. Talk about a perfect combination in your mouth. Here they are.

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Here is the recipe for so you can now go make some for yourself! You won’t regret it.

Ingredients:

For the Pancakes:

4 eggs
1 full banana
2 heaping tablespoons of coconut flour
2 heaping tablespoons of unsweetened cocoa powder
1 tsp vanilla extract
1 tsp melted coconut oil
1 tsp baking powder

For the Sauce:

1 can of full fat coconut milk
2 Tbsp. unsweetened cocoa powder
2 Tbsp. pure maple syrup

Instructions:

For the Pancakes:

Mix all ingredients in a medium size bowl well
Pour about 1/8-1/4 cup of batter per pancake into frying pan and cook each side evenly (about 5 minutes. Flip when you see bubbles forming in the pancake)

For the Sauce:

In a medium size pot, pour all your sauce ingredients in and bring to a boil
Once at a boil, bring heat back down to low and constantly stir for about 25-30 minutes until the sauce thickens
If you want a thinner sauce, you do not have to stir for this long and can just pour it over your pancakes like a syrup.

 


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