Every once in a while you just wake up craving pancakes, you know? Each bite is the perfect combination of light fluffy goodness with hints of chocolate chips and nuts. The first time I had these was during the end of Spring when my friend Erica and her boyfriend invited me over for breakfast. After eating these pancakes I immediately raved to M about them, exclaiming it was crucial that we make these as soon as possible, absolutely crucial! Sounds extreme? You'll think it's crucial too for everyone you know to make these the second you taste them, trust me.
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons coconut oil, melted
1/3 cup water
1 to 1 1/4 cup unsweetened almond milk
2 tablespoons maple syrup + more for serving
1 teaspoon vanilla extract
1/3 - 1/2 cup non dairy dark chocolate chips (ghirardelli's semi-sweet chocolate chips are dairy free, however their bitter-sweet are not)
1/3 cup finely chopped raw pecans or walnuts
1 banana, optional
In a large bowl sift together the flour, baking powder, salt and cinnamon. Make a well in the center of the bowl and add in the coconut oil, water, milk, maple syrup, and vanilla extract, mixing until combined. Take caution not to over mix as the pancakes will turn out gummy, a few lumps here and there are fine. Stir in the chocolate chips and pecans.
In a non stick pan over medium-low heat add a tiny bit of coconut oil, 1/2 teaspoon or so before spooning 1/4 cup of batter into the pan. Flip the pancake when bubbles start forming all, repeat until you're out of batter, adding more coconut oil only when necessary. Serve warm with maple syrup and banana slices.
Recipe adapted from Isa Chandra
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