Toasted Coconut Chocolate Pancakes

It’s basically still the weekend if I post pancakes, right?

What iiiiif the pancakes were stuffed to the gills with toasted coconut and chocolate cocoa? Eh?

Now we’re talking?

Yes.

As Instagram as my witness, these babies have opened my eyes (and mouth) to the wonderment of PANCAKES. I can’t stop eating/craving/making/eating/eating them. It’s so weird because I’ve always always always been a savory breakfast gal. Always. Always. By the way, always.

But here lately, if it’s not covered in chocolate syrup or regular syrup, I ain’t interested. And if it’s not piled high in stack form as a sugary tower o’ bliss, move right along, bia.

If you don’t know me by now, you will never never never know me, oooo-OOOO-oooo.

Just kidding. I just felt like singing for a second.

I’ve told you that these pancakes have coconut milk in them, right? Yeah, coconut milk AND toasted shredded coconut. And chocolate.

y.o.u.c.a.n.t.e.v.e.n.n.n.n.n.

Hey, I’m just following my belly babies’ orders here, folks.

I mean good gracious grief.

Pregnancy is alright.

Toasted Coconut Chocolate Pancakes:

What it took for about 8 smallish pancakes:

* 1 cup shredded coconut, lightly toasted
* 1 cup all-purpose flour
* 1 tsp baking powder
* 2 Tbs. cocoa powder
* 1 pinch of salt
* 1 cup coconut milk
* 1 egg

In a large bowl, combine MOST of the toasted coconut, flour, baking powder, cocoa powder, and small pinch of salt. Sift to thoroughly combine.

Add the coconut milk and egg to the bowl. Mix to combine.

Spoon about 1/4 cup of pancake mix into a (lightly oiled) hot skillet. Cook until both sides have browned nicely. Repeat with the remaining pancake batter, adding more oil as needed.

Drizzle a ton of syrup (or chocolate syrup!) on top and garnish with remaining toasted coconut.

Seriously.

Let’s make them all week and pretend it’s the longest weekend EVAR.