How To Make Double Chocolate Coconut and Banana Pancake

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Everyone knows that we don’t have to wait for Pancake day to make some amazing pancakes, we love it so much that make it nearly every week!  Although to participate in Shrove Tuesday we cooked 2 different types of Pancakes because I am trying to eat a low carb, I thought I’ll make some ‘no guilt’ pancake and the my tribe loves their usual thin pancake (crepe). I remember a friend of mine recommended that I buy coconut flour to substitute my normal flour. For a little while I made mug cakes using coconut flour (The Groovy Food Company) which was delicious and fitted into my macros.

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I am a chocoholic so this recipe is perfect for me. I used raw cacao powder and Goji berries from Neals Yard and for my toppings I used Organic Buko Coconut Jam and Chocolate. Ohemgeeh! All these ingredients together is to luscious that it tasted naughty but so good for your body.

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My tribe opted for their crepe and was very creative with their pancakes…oh and me too! I couldn’t resist it..HAHA!!

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Recipe from ”The Groovy  Food Company”

How To Make Double Chocolate Coconut and Banana Pancake

Print Recipe
Serves: 4-6 Cooking Time: 1hr

Ingredients

  • Pancake
  • 3tbsp, organic coconut flour
  • 1 large banana
  • 4 large eggs or 5 medium eggs, beaten
  • 2tsp raw cacao or cocoa powder
  • 1tsp vanilla bean paste or essense
  • 2 tbsp coconut oil
  • pinch of salt
  • Toppings
  • *Buko Organic Coconut and Chocolate
  • Goji berries
  • 1tsp cocoa powder

Instructions

1

Place all ingredients (except coconut oil) into a bowl and mix together until all the ingredients are incorporated.

2

Add some coconut oil in a flying pan and add some pancake batter. Cook each side.

3

Serve with some melted buck coconut jam and chocolate, dried goji berries and sprinkle of cocoa powder

Notes

*Heat 2 tbsp of Buko Organic Coconut and Chocolate in the microwave for 4o seconds, mix with 20ml water to make it into a syrupy consistence. Now you can pour it onto your pancakes!

Tsokolate (hot chocolate)

Here’s a fantastic winter warmer! During Noche Buena in the Philippines many homes prepare a hot chocolate with cocoa tablea and milk or cream. They usually drink Tsocolate after midnight mass because the weather is cooler around Christmas everyone enjoys a hot chocolate with their meal. 

Ingredients

  • 900ml milk or cream
  • 1 (200g) roll tablea cacao
  • 2tbsp sugar
  • 100g ground peanuts (optional)

Instructions

1

Grind the tablea using a coffee grinder or use a grater, put it aside for later

2

Heat milk over medium heat until bubbles begin to form around the edge stir regularly to avoid film layer from forming on top

3

Mix the tablea and sugar into the the milk stirring continuously until completely dissolved (Add ground peanut at this point)

4

Place the milk mixture into a jug, twirl using a batidor or whisk for about 2 to 3 minute or until frothy. If using electric frother whisk for about 30 to 40 seconds or until frothy

5

Best serve hot!