+GFO +SF +QP
Rich, smoky, chocolaty pancakes … and that was before we added maple syrup to the equation! As they were cooking, we were drooling. Perfectly golden pancakes with melty chocolate and sprinkled with salty coconut bacon? Yeah, I’ll take 10. —AS
SERVES 2
COCONUT BACON
2 tbsp (30 ml) liquid smoke
1 tbsp (15 ml) Bragg liquid aminos or soy sauce
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) water
3½ cups (265 g) flaked unsweetened coconut
1 tsp smoked paprika (optional)
PANCAKES
1¼ cups (155 g) gluten-free all-purpose flour or whole wheat flour
2 tbsp (24 g) organic sugar
2 tsp (8 g) baking powder
½ tsp salt
¼ tsp xanthan gum (only if using GF flour)
1¼ cups (295 ml) water
1 tbsp (14 g) coconut oil, melted
¼ cup (45 g) chocolate chips or chopped bar chocolate
¼–½ cup (20–40 g) coconut bacon (see above)
FOR THE COCONUT BACON
First, if necessary, prepare a recipe (or a half recipe) of coconut bacon. (You can buy it online, but you save TONS of money making it yourself—and you’ll have leftovers!)
Preheat the oven to 325°F (163°C).
In a large mixing bowl, combine your liquid smoke, aminos, maple syrup and water. Pour in the flaked coconut, using a wooden spoon to gently toss the coconut in the liquid mixture. If adding smoked paprika, add and toss to coat evenly. Once the coconut is evenly coated, pour it onto a nonstick baking sheet and slide it into the oven. Bake for 20 to 25 minutes, using a spatula to flip the “bacon” about every 5 minutes so it cooks evenly. This stuff WILL burn if you’re not keeping an eye on it and regularly flipping it, so please do. Coconut bacon can be stored in a sealed bag or container for up to a month, refrigerator optional. Set it aside.
FOR THE PANCAKES
In a large mixing bowl, combine the flour, sugar, baking powder, salt and xanthan, if using. Stir together; then use the spoon or whisk to form a well in the center of the dry ingredients, pushing the flour mixture to the outsides of the bowl. Pour in the water and oil, and whisk together completely. (If the batter seems a bit thin, add a little flour. If the batter seems a bit thick, add a little more water.) Once your batter is ready, mix in the chocolate chips.
Heat a greased skillet over medium heat. Pour ¼ cup (60 ml) of batter onto the skillet and sprinkle with coconut bacon. Gently pour a little bit more batter (about a tablespoon [15 ml]) over the coconut bacon layer, and let it cook until bubbles form and the edges begin to crisp. Flip the pancakes once, allowing the bottom side to cook until golden before removing from the skillet and serving. Serve with maple syrup (the real stuff!) and a little vegan butter, and enjoy!