Description
Sweet tooth meets breakfast: fluffy pancakes filled with coconut, almonds, and chocolate chips.
Ingredients
- 1 cup All-purpose Flour
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 whole Egg (large)
- 1 cup Milk
- 1 teaspoon Coconut Extract
- 2 Tablespoons Vegetable Oil
- ½ cups Sweetened, Flaked Coconut
- ⅓ cups Sliced Almonds
- ⅓ cups Chocolate Chips
Preparation
In a medium mixing bowl whisk together flour, sugar, baking powder, salt; set aside. In another bowl, whisk together egg, milk, coconut extract, and vegetable oil. Whisk milk mixture into dry ingredients. Stir in coconut flakes, almonds, and chocolate chips.
Heat and butter a skillet or griddle. Pour 1/4 cups of batter onto hot griddle; flip pancake over when bubbles form on surface and it starts to look dry on edges (about 2 minutes). Repeat with remaining batter.
Makes 8-10 pancakes. Serve hot with butter and syrup or, if you’re having a really sweet tooth, top with hot fudge sauce and sprinkle with additional coconut and almonds.
