Banana Chocolate Coconut Vegan Pancakes

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So bread pudding unfortunately didn’t happen this weekend.  I know your sad.  My family was sad (probably didn’t even notice.)  I was bummed.  I like that special breakfast on a weekend morning, you know?  I also like that special breakfast, with no morning work involved.  Kind of makes me feel like somebody else made it for me.  Spoiled?  Maybe.  Lazy?  Probably.

This time, I decided to suck it up.  Wake up.  Make pancakes.  I’ve learned if you want it, do it.  Because nobody will wake up and make pancakes at 6:30am for you.

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These pancakes are kind of bomb.  Not super sweet, only when you get the gooey chocolate chips of course.  Bittersweet is best though.  It’s breakfast.  Not trying to eat dessert twice.  Sunday already means two or three servings of dessert after dinner.  Didn’t you know that rule?  Anyways, These are pretty fluffy at first, but get dense as you let them sit.  Is that normal?  Maybe because the heat expels?  Oh well, the point is they are good, indulgent, and even a little healthy.  Whole grain, duh.

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Banana Chocolate Coconut Vegan Pancakes

Ingredients:

  • 2 cups coconut milk
  • 2 tsp apple cider vinegar
  • 1 tbs ground flax seeds
  • 1 ripe banana mashed
  • 3/4 cup regular oats
  • 1 1/4 cup whole wheat pastry flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 chocolate chips
  • coconut shreds
  • coconut oil to cook

First whisk together the coconut milk and apple cider vinegar.  You want to let this curdle for about a couple of minutes.  While waiting mix your dry ingredients together in a separate bowl, oats, flour, cinnamon, and baking powder.  In the same bowl as the coconut milk and vinegar add in the flax seeds and give it a good whisk.  Then add in your banana.  Gently fold in your dry ingredients into the wet ingredients, just until combined.  It’s okay for lumpy pancake batter.  Gently fold in your chocolate chips.

Heat skillet over medium low heat.  Use about 1/2 tsp of oil per batch to grease pan.  Add about 1/2 cup of batter for each pancake onto skillet.  Let cook until cooked on the edges and bubbles form in the middle, then it is ready to flip.  Leave for another 2 minutes and check to see if brown on the bottom to make sure it’s done.  Makes about 8 medium sized pancakes.

Top with coconut and syrup (not going to lie, I missed my butter) and enjoy!!

IMG_7767Ps.  Love my early morning taste testers!

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