Layered Bittersweet Coconut Cacao Pancakes (mainly sweet)

Happy Sunday! I hope you have all been doing well and enjoying your weekend! I am officially jealous of those of you who are bathing in the lovely warmth of summer, it is far too cold here in New Zealand for me, winter is definitely not my time of the year.

However, pancakes are always something to get excited about. I have seen a lot of the talented girls on Instagram posting photos of pancake stacks consisting of alternating flavours, so I decided to give it a whirl. Although this recipe takes slightly longer than single flavour pancakes to prepare, it is worth it! The bittersweet spice of the cacao compliments the fresh coconut perfectly, please let me know what you think if you do try this out (and you should!)

Layered Bittersweet Coconut Cacao Pancakes (mainly sweet)
1 Serving

Cacao Pancakes
1/3c. wholemeal flour
1/3c. + 3tbsp. coconut milk
2tbsp. cacao powder
1/2 banana (mashed)
1/2tsp. baking powder

Sweet Coconut Pancakes
1/3c. coconut flour
1/3c. + 1tbsp. coconut milk
1tbsp. coconut sugar
1tsp. vanilla essence
1/2 banana (mashed)
1/2tsp. baking powder

Possible Toppings
Maple syrup
Fresh banana slices
Handful of cacao nibs (optional)

1. Mix the wet and dry ingredients of each mixture in separate bowls until smooth and well combined.
2. Make a well in the dry ingredients, gradually pour in the wet ingredients, and combine. Do not over mix.
3. Heat the pan on low (this helps your pancakes become fluffier) and grease with a little oil.
4. Spoon 1-2tbsp of the mixture onto the pan and shape into a circle. I usually try to cook as many pancakes at once as I can- that way I can eat them sooner!
5. Layer the pancakes creating a stack of alternating flavours. Top off with a drizzle of maple syrup, fresh banana slices and a sprinkle of cacao nibs!

Enjoy!

Love, Jenny xxx