These Loaded Chocolate Chip Pancakes are packed with dark chocolate chips, coconut and pecans! Top with warm maple syrup for the ultimate treat!
So I shared Dark Chocolate Espresso Bread with you and my reasoning for calling it “bread” instead of what it really is, dessert.
Well, turns out I do that with pancakes, too. All I could think about last weekend was Magic Cookie bars or sometimes called 7 layer bars. My aunt makes the very best Magic Cookie bars, I don’t know why…maybe she adds a bunch of butter to the crust? Whatever she does it really does make them Magic. So much so that over Christmas I brought some back with me and hid in my closet and ate them. They weren’t gluten free and I didn’t want Mr. Maebell to see. 😉 I’m awful I know. I actually used to hide Debbie Cakes in a duffle bag when we first moved in together, I would sneak one every now and then.
Fortunately, I have since kicked my Little Debbie addiction.
So, I added some pecans, coconut, and semi-sweet chocolate chips to my standard pancake recipe and holy Moses, it did not disappoint.
To be entirely honest, the simple fact there were any left for me to photograph at all is a true testament to my will power. They were light and fluffy, and I loved the texture the shredded coconut added, not to mention the gooey melted chocolate. I actually made them when Mr. Maebell wasn’t home so I stood over the oven and ate them straight out of the frying pan! No syrup, plate, or fork.
What was that I was saying about will power? 🙂
I also did something a little different, normally I just use a little canola oil to cook the pancakes, but I was out and Lord knows I wasn’t changing out of my fleece cheetah print pajamas at 2:00 in the afternoon to make a grocery run so I improvised with coconut oil. It was so much better!! Really, I have no idea why. The pancakes came out kind of crispy, sort of like hot cakes. If crispy pancakes aren’t your thing maybe you should stick with canola oil, but I thought they were delightful.
So the next time the sweet stuff is calling your name I highly recommend these pancakes, they won’t disappoint!
- 1 cup all purpose flour (I used gluten free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- 1 teaspoon vanilla extract
- 1 egg
- 1-1 1/3 cup buttermilk*
- 1/4 cup semi-sweet mini chocolate chips
- 1/4 cup shredded coconut
- 1/4 cup pecans
- 2-3 tablespoons coconut oil
- Mix your first three ingredients together in a small bowl.
- In a separate, larger bowl (I used my stand mixer) mix vanilla extract, egg, buttermilk. Stir until ingredients are combined. Add your dry mixture until everything is well incorporated. Then fold in the chocolate, coconut and pecans, stir lightly.
- Heat a large skillet or griddle to medium heat, lightly spray your skillet and use a 1/4 cup measuring cup or ice cream scoop to the batter into your skillet.
- Wait 2-3 minutes or until you see little bubbles forming on your batter, flip pancake until other side is golden brown.
- * I started with one cup of buttermilk, but after 3 or 4 pancakes I felt like the batter was too thick so I added about 1/3 cup more.
As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour.