Chocolate Chip and Coconut Pancakes

Start the morning with this twist on a favorite – two fluffy buttermilk chocolate chip and coconut milk pancakes topped with toasted coconut

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 10 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 Servings (2 Pancakes per Serving)

Ingredients:

1¼ cups coconut milk
2¾ cups complete buttermilk pancake mix
¾ cup water
1 cup unsweetened, shredded coconut
¼ cup semisweet chocolate chips
½ cup maple flavor pancake syrup

Toasted Coconut
2 teaspoons unsweetened, shredded coconut for toasting

Allergens:

Eggs, Gluten, Milk, Soy, Tree Nuts, Wheat

Nutritional Information

Vegetarian

Directions:

Toasted Coconut: Preheat oven to 350˚F. Spread unsweetened, shredded coconut evenly over a cookie sheet. Bake for 7 to 8 minutes or until golden brown stirring occasionally.
Before measuring the coconut milk, stir the can to mix the creamy and watery layers until well blended. In a mixing bowl, combine pancake mix, coconut milk and water. Mix well.
Add shredded coconut and chocolate chips to batter. Mix well.
Lightly coat griddle with vegetable oil. Heat to 375˚F. Ladle ½ cup pancake mix onto griddle. Cook for 1 to 2 minutes. Turn. Cook for 1 to 2 minutes more.
Serve 2 pancakes with ½ teaspoon Toasted Coconut.