Makes 5-6 pancakes
1 cup of pancake mix (I use my gluten-free Bisquick pancake mix)
1 cup milk (your choice of type, I find buttermilk makes a light fluffy pancake as does coconut milk)
2 Tablespoons sunflower oil
2 Tablespoons cocoa powder, unsweetened
Prepare large skillet or griddle by coating with your choice of oil or non-stick spray. Set aside.
Prepare pancake mix as directed on box, adding in cocoa powder. Mix until blended.
Place skillet on medium heat and let warm up.
Pour pancake mix into skillet and cook until batter bubbles. Flip pancake over and cook until done. Place on plate and serve.
Coconut Syrup with pecans
Serves – 4
Prep time – 5 minutes
Cooking time – 15 minutes
1 cup Karo syrup
1 cup cream of coconut
2 Tablespoon sweetened condensed milk
2 teaspoon vanilla extract
½ cup toasted coconut
2 Tablespoons pecans, chopped *
Over low heat, add all ingredients into a medium sauce pan. Continue stirring until mixture reaches desired heat.
* Important to not let syrup boil as you don’t want it to burn. *
– You can use oil substitutes for pancake mix
– Pecans can be left out if allergic to nuts
– All measurements are US
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