coconut milk (another plant-based milk or water can be used)
finely chopped white chocolate
sweetened flaked coconut
Preheat a griddle or skillet on the stove to 325 degrees, about medium heat. In a large both, whisk together the coconut oil, milk and vanilla. Add the flour, sugar, baking powder, and salt and stir just barely to combine. Some clumps are okay and will help keep your pancakes from being dense. Fold in the white chocolate and coconut flakes. Add an additional tablespoon of milk if your batter is too thick or an additional tablespoon of flour if it is too thin. I usually end up adding a tablespoon.
Melt a teaspoon of oil in your pan and spoon out ¼ cup sized rounds of batter. Use the back of your spoon to spread the circles out as desired. If you find your batter is too thick or thin, adjust with a little flour or milk. Cook for about 3 minutes on that side or until the pancake bottom is turning golden. Carefully flip and cook until the pancake is done! Repeat this process with the remaining batter. Serve with coconut whipped cream, additional white chocolate, or coconut flakes or syrup if desired.
Notes: The white chocolate will melt and caramelize on your skillet leaving little brown circles on the top of your cakes. If this bothers you, you can sprinkle the white chocolate chips on the top of the batter after your spoon the cakes onto the griddle. Please note that the underside of your pancakes will be splotchy if you do this, but the tops will look pretty.
White chocolate is NOT vegan. That’s why this recipe is “almost!” vegan. Just a friendly reminder. Keep in mind some processed all-purpose flours and sugars are not vegan as well. Check with your specific brand for more info.