Sunday, May 1, 2016

Raspberry and Coconut Chocolate Pancakes with Chocolate Chips

Yesterday I went to an Indian cooking class.  We made vegetarian curries.  Two of the curries I had eaten before at Indian restaurants, but two were brand new to me.  One of my favorite Indian curries is Palak Paneer.  It has spinach and a very firm Indian Cheese.

We made Palak Paneer yesterday.  It was simple to make ,but I have no idea where I can find paneer cheese.  

We also made this delicious curry with peas and mushrooms.  The sauce contains ground up cashews.  The cashews made the curry creamy.  It looked and smelled fantastic.  I'm excited to make it at home.

We used some spices I don't have on hand, like cumin seeds, a cumin and coriander spice blend, a chana masala spice blend, and a garlic ginger paste.  I may need to find an Indian grocery store.

These pancakes have nothing to do with Indian food.  They're just good, old-fashioned comfort food.  Chocolate and raspberries are one of my favorite food combinations.  Adding coconut to the mix only makes them more of a treat.

I have used this chocolate pancake recipe from many times.  It is one of my favorites.  It has a deep chocolate flavor, and the texture is spot on.  I used coconut oil instead of butter.  I also added coconut flakes, raspberries, and chocolate chips.

The ingredients are 1 cup milk, 1 egg, 2 tablespoons melted coconut oil, 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 cup sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup coconut flakes, 1/2 cup frozen raspberries, and 1/2 cup chocolate chips.

In a small bowl, I combined the melted coconut oil, milk, and egg.  I whisked the liquid ingredients together.

In another bowl, I added the flour, cocoa powder, sugar, baking soda, salt, and dried coconut flakes.  I whisked these ingredients together.

I poured the wet ingredients into the flour mixture and stirred until all the ingredients were combined.

I stirred in the chocolate chips and frozen raspberries.  

For each pancake, I scooped out a fourth to a third of the batter onto a hot and greased skillet.

 I flipped the pancakes when the edges looked a little drier and bubbles started to form near the center of the pancakes.  I cooked the reverse side for a few minutes.

I ate these pancakes with greek yogurt, but whipped cream, fresh raspberries, and chocolate sauce would have been more delicious.

These pancakes were scrumptious.  The chocolate was rich and deep.  The pancake tastes a bit like chocolate cake.

The texture is soft and fluffy.  The coconut flakes were chewy and sweet.

The raspberries were tart, sweet, jammy, and gooey.  Raspberries have a strong, bright flavor that can stand up to chocolate.

The chocolate chips become melted and gooey. 

Overall, these pancakes are decadent and appetizing breakfast treat.  This is one of my favorite pancake flavors that I have posted on my blog, and I have posted many, many pancake recipes.  Two thumbs up!


Ashley said...

I wouldn't be able to resist these flavors! Coconut and chocolate is the best combination and the addition of the raspberry is a great idea.

laura said...

Thanks Ashley! I think so too!