Healthy Chocolate Pancakes with Coconut Whipped Cream [21 Day Fix]
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- 1 cup old fashioned oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1 cup unsweetened almond milk
- 4 tablespoons honey
- 2 tablespoons cocoa powder
- 4 teaspoons coconut oil
- 2 cans coconut milk
- First, blend your oats into a fine powder using a blender or food processor
- In a large bowl, whisk together the blended oats, whole wheat flour, baking powder, baking soda, egg, almond milk, honey, and cocoa powder
- Add a pinch of salt and whisk to combine
- In a skillet, heat about 1 teaspoon of coconut oil over medium to medium high heat
- Once hot, add 1/2 cup of batter into the pan
- Using a spatula, turn the pancake when bubbles have started to form along the edges and center
- Continue cooking until the other side has browned (a little harder to tell since it’s a chocolate pancake, but it doesn’t take long).
- Continue until all 4 pancakes are done, adding a fresh teaspoon of coconut oil into the pan before starting each new pancake
- For the coconut whipped cream, let your cans of coconut milk sit in the fridge overnight before you make the pancakes
- Open the cans and scoop the solidified coconut cream off the top and into a bowl
- Beat (using a stand mixer or hand mixer) until the coconut cream has whipped and forms stiff peaks
- Serve each pancake with 1 blue container (1/4 cup) of coconut whipped cream over top!
