Did you really think I wouldn't create a delicious chocolatey recipe for Valentine's Day?
Food is our love language around here.♡
This pancake recipe is the perfect breakfast to surprise your love with on Valentine's Day morning.
If I’m being completely honest, I'd rather have this breakfast in bed than a box of chocolates any day.
1/3 Cup Nondairy Chocolate Chips
3/4 Cup Birch Bender's Pancake Mix
2/3 Cup Water
1 Tablespoon Coconut Oil
1/2 Cup Fresh Strawberries, Sliced
1 & 1/2 Cups Frozen Strawberries
2 Tablespoons Coconut Sugar (Optional)
2 Tablespoons Maple Syrup
Whipped Chocolate Coconut Cream
Whipped Chocolate Coconut Cream:
Stick a can of full fat coconut milk in the fridge overnight. Open the can and scoop out the hardened coconut cream, leaving the excess coconut water in the can. Transfer the coconut cream to a stand mixer or blender. Add in about 1 Tablespoon of coconut sugar and 1 Tablespoon Cacao or Cocoa Powder. Using the whisk attachment, whisk the cream for two minutes, or blend in a blender for approximately 30 seconds.
Heat the frozen strawberries, coconut sugar, and maple syrup in a saucepan on medium-high for 10 minutes, stirring occasionally. Cook until thoroughly reduced down into a Strawberry Sauce.
Next, whisk together the pancake mix and water until well combined with no clumps. Add in your chocolate chips.
Brush a large nonstick skillet or griddle with coconut oil and heat over medium-low heat. Add 1/3 cupfuls of batter, and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.
Stack your pancakes and top with fresh sliced strawberries, any leftover Chocolate chips, the strawberry sauce, and the Whipped Chocolate Coconut Cream.