Decadent Toasted Coconut Pancakes with Rich Chocolate Fudge Sauce & Banana – A Dairy-Free Brunch Delight

Lately, my kitchen has been in a constant state of pancake production, fueling a serious craving that seems to strike at all hours. With admittedly low willpower when it comes to fluffy, delicious stacks, I’ve found myself immersed in the art of pancake making, exploring an array of flavors and textures. From wholesome banana spelt and rustic apple rye with cinnamon to classic lemon and sugar crepes, and even adventurous broccoli and feta combinations, my griddle has seen it all. But among these delightful experiments, a recent creation truly stood out: these exquisite toasted coconut pancakes, generously topped with a luscious chocolate fudge sauce and fresh banana slices. They’re more than just a meal; they’re an experience.

The journey to these particular pancakes began with a simpler idea: plain coconut pancakes. However, a last-minute spark of inspiration led me to toast the desiccated coconut before incorporating it into the batter. This seemingly small step proved to be a game-changer. The toasting process unlocks a deeper, more aromatic, and intensely nutty flavor profile that elevates the humble coconut to new heights. It adds a wonderful complexity, moving beyond a simple coconut taste to something far richer and more sophisticated. The moment I tasted the toasted coconut, I knew I had stumbled upon something special.

Given the extra effort put into toasting the coconut and refining the pancake base, it felt only right to go “the whole hog” and craft a homemade chocolate fudge sauce to accompany them. This decision, I can confidently say, was another stroke of culinary genius. A simple drizzle of syrup would not do justice to the unique flavor of these pancakes. Instead, a warm, velvety chocolate fudge sauce, made with coconut milk for an added layer of flavor and a dairy-free touch, provides the perfect counterpoint, adding a rich, decadent finish that transforms breakfast into an indulgent dessert-like feast. The combination of the warm, subtly crunchy toasted coconut, the soft, fluffy pancake, the sweet banana, and the silky chocolate sauce creates a symphony of textures and flavors that is truly unforgettable.

These Toasted Coconut Pancakes with Chocolate Fudge Sauce are not your everyday, quick-fix breakfast. They demand a little more time and attention, making them perfectly suited for a leisurely weekend brunch or a special occasion. Imagine serving these on Easter morning, Mother’s Day, or any day you wish to celebrate with something truly extraordinary. While they might take a bit longer to prepare than standard pancakes, the result is undoubtedly worth every minute of effort. The unique blend of textures and robust flavors makes them stand out in a crowd of ordinary breakfast options.

Thanks to the generous amount of coconut in the batter, these pancakes boast a slightly denser and more substantial texture compared to traditional thin varieties. This density means they take a touch longer to cook through, requiring a little patience and a medium-low heat to ensure they are golden brown on the outside and perfectly cooked in the center. Yet, despite their hearty nature, they remain wonderfully fluffy and incredibly tender. Each bite offers a delightful chewiness that melts in your mouth, infused with that deep, toasted coconut aroma. The secret to their incredible taste and texture lies not just in the coconut but also in the careful balance of ingredients, resulting in a stack that is both comforting and sophisticated.

For those with dietary considerations, this recipe offers a fantastic solution: both the pancakes and the rich chocolate fudge sauce can be made entirely dairy-free. By simply swapping skimmed milk for almond milk or another non-dairy milk alternative in the pancake batter, and utilizing coconut milk for the sauce, you can create a truly inclusive and utterly delicious meal. This thoughtful adaptation ensures that everyone can enjoy these decadent treats without compromise, making them a versatile choice for gatherings and family breakfasts. The use of coconut milk in the fudge sauce also imparts an additional layer of tropical sweetness that complements the pancakes beautifully.

The inspiration for this glorious combination of coconut and chocolate actually sprang from an unexpected source: some Vita Coco chocolate coconut water I received to sample. Upon my first taste, I admit I found it a bit peculiar. I’m generally not a huge fan of bottled coconut water, preferring the fresh, straight-from-the-nut variety over carton-packaged versions. However, something compelling kept me reaching for it. Before I knew it, I had polished off an entire carton, and the taste had truly grown on me. It’s precisely what it promises to be – refreshing coconut water blended with cocoa and a hint of coconut milk. It offers a wonderfully healthy alternative to traditional chocolate milk, delivering that comforting chocolatey goodness without the heaviness.

This unique beverage perfectly mirrored the flavor profile I aimed for in these pancakes – a harmonious blend of tropical coconut and rich chocolate. Enjoying a glass of this chocolate coconut water alongside a stack of these toasted coconut pancakes creates a holistic and incredibly satisfying experience, amplifying the core flavors of the meal. A small note of advice: the chocolate coconut water does tend to separate quite noticeably, so always remember to give the carton a really good shake before pouring to ensure a consistent, delicious sip.

Crafting these pancakes is a delightful process, transforming simple ingredients into a gourmet breakfast. The aroma of toasting coconut filling your kitchen is just the beginning. As you prepare the batter, whisking until smooth and thick, you’ll feel the anticipation build. Cooking them gently on a medium-low heat is key – this allows the heat to penetrate the slightly denser batter, ensuring each pancake is cooked through and beautifully golden brown. The little sprinkle of reserved toasted coconut on top before flipping not only adds visual appeal but also provides an extra crunch and burst of flavor with every bite. The final act of assembling, with warm pancakes, generous drizzles of homemade fudge sauce, and vibrant banana slices, is a rewarding experience that culminates in a truly show-stopping dish.

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Toasted Coconut Pancakes With Chocolate Sauce

Servings 10

Author Domestic Gothess

Ingredients

Chocolate fudge sauce

• 1 tbsp cocoa powder
• 1 tbsp golden syrup
• 120 ml (½ cup) full fat coconut milk
• ¼ tsp vanilla extract
• 25 g (1oz) dark chocolate, chopped

Pancakes

• 120 g (4.25oz) desiccated coconut
• 2 tbsp light brown soft sugar or coconut sugar
• 120 g (1 cup) plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• pinch salt
• 1 large egg
• 200 ml (¾ cup + 1tbsp) coconut milk
• 60 ml (¼ cup) skimmed milk/almond milk
• butter/coconut oil for frying
• sliced banana to serve

Instructions

• To make the chocolate sauce, whisk together the cocoa powder, golden syrup and coconut milk in a small saucepan, bring up to a simmer and cook for a minute, whisking constantly. Remove from the heat and stir in the vanilla extract, then add the chocolate and stir until smooth. Set aside.
• Preheat the oven to 180C/350F/gas mark 4. Spread the desiccated coconut out on a baking tray and toast in the oven for about 10 minutes, stirring regularly, until golden. Place 80g (2.75oz) of the toasted coconut in a food processor or blender with the sugar and set the rest aside. Blitz until the coconut has formed a rough powder.
• Tip the powdered coconut into a large bowl and add the flour, baking powder, bicarb and salt, mix until it is mostly free of lumps then add the egg and gradually whisk in both milks until the batter is smooth, it should be quite thick but add a little more skimmed milk if needed.
• Heat a little bit of butter or coconut oil in a frying pan over a medium/low heat, dollop a couple of spoonfuls of the batter in the pan (I use 2tbsp per pancake) and sprinkle a bit of the reserved toasted coconut over the top. Cook for a couple of minutes until set around the edges and bubbles have formed in the top of the pancake, flip it over and cook for a couple more minutes until cooked through. Repeat until you have used all of the batter.
• Re-warm the chocolate sauce and serve the pancakes topped with the sliced banana, a sprinkling of toasted coconut and a generous helping of chocolate sauce.

For those looking to perfect their pancake-making skills, a few tips can ensure flawless results every time. When toasting the coconut, keep a watchful eye; it can go from golden to burnt very quickly. Stirring frequently is essential for an even toast. For the pancake batter, avoid overmixing. A few lumps are perfectly fine and often lead to a tenderer pancake. Overmixing develops the gluten, resulting in tougher pancakes. The ideal pan temperature is crucial: medium-low heat allows the pancakes to cook through without burning the exterior, especially important for these slightly thicker coconut pancakes. Test the first pancake to adjust the heat as needed. Once cooked, keep your pancakes warm in a low oven (around 90°C/200°F) on a wire rack while you finish the rest of the batch, ensuring every serving is perfectly warm and fluffy.

Beyond bananas, these toasted coconut pancakes are incredibly versatile with their toppings. Consider fresh berries like strawberries, raspberries, or blueberries for a burst of tart freshness that beautifully cuts through the richness of the chocolate. A sprinkle of chopped nuts – pecans, walnuts, or even macadamia nuts – would add another layer of texture and nutty flavor. For an extra luxurious touch, a dollop of dairy-free whipped cream or a scoop of coconut-based ice cream would make this breakfast truly unforgettable. You could even experiment with different fruit purees or a drizzle of maple syrup instead of or in addition to the fudge sauce, though the chocolate is highly recommended!

These pancakes are more than just a meal; they’re an experience designed to be savored. The combination of the deep, earthy notes of toasted coconut, the smooth, comforting richness of the chocolate fudge, and the sweetness of fresh banana creates a symphony of flavors that will awaken your senses and make any morning feel special. Whether you’re adhering to a dairy-free diet or simply seeking a unique and utterly delicious way to start your day, this recipe delivers on all fronts. It’s an invitation to slow down, enjoy the process of cooking, and indulge in a breakfast that feels truly celebratory.

I am delighted to share this delightful recipe with the culinary community! You can find these delicious pancakes featured at Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, as well as at Fiesta Friday hosted by Kitchen, Uncorked and Along The Grapevine. Be sure to also check them out at Foodie FriDIY, Foodie Friends Friday and Friday Features. Enjoy baking and sharing your creations!