These special-occasion, nourishing, dairy-free pancakes are delicious as is. However, feel free to serve with maple syrup or a drizzle of melted dark chocolate. For variation, try cashew, hazelnut, or almond milk instead of coconut milk.
2 cups whole-wheat flour, traditional or white whole-wheat
2 tbsp white sugar
2 tsp baking powder
3/4 tsp salt
1 3/4 cups plain unsweetened coconut milk, canned or refrigerated beverage
2 large eggs
2 tbsp safflower oil, plus extra for cooking pancakes, divided
1 tsp vanilla extract
About 3 oz dark chocolate (preferably around 60%), chopped
1/2 cup finely chopped toasted pecans
About 12 oz fresh blueberries and raspberries, for serving
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together milk, eggs, 2 tsp of the safflower oil, and vanilla. Pour the dry mixture into the wet mixture, and stir just until combined. Add the chocolate and pecans, and stir just until combined.
- Brush the inside of a 10-inch nonstick skillet with 1 tbsp of oil, and heat over medium. When warm, add three or four 1/4-cup-each dollops of batter, and cook until the first side is golden brown, about two minutes. Flip and cook the other side until similarly golden brown, about another two minutes. Transfer to a plate. Repeat with the remaining batter, brushing with another tbsp of oil between batches. (If the pancakes turn too dark, reduce the heat to medium-low. Due to the sweetness of the chocolate, they have a lower smoking point than plain pancakes.)
- Divide pancakes amongst four plates, and top with fresh berries. Serve immediately.