Frosted Pancakes

>> Sunday, December 23, 2012


I discovered this morning that we had a half cup of that delicious coconut milk left over from our freezer fudge. Sundays are always pancake day in this house, but today I was craving something more celebratory than our usual buckwheat. Well, that -- and we don't have any maple syrup because we're absolute addicts.

I have trouble -- scratch that. It's nearly IMPOSSIBLE for me to imagine eating pancakes, waffles, or French toast with anything besides pure, 100% maple-y maple syrup. Maybe it's because for every Christmas from age 21 to as far back as I can remember, we spent the good part of holiday week driving along the slick highways of Vermont, climbing snowy mountaintop upon snowy mountaintop.

Maple syrup-less pancakes just aren't right. Unless they are over-the-top indulgent in another way. Please tell me . . . am I alone in this way of thinking?


PEANUT BUTTER FROSTED CHOCO-PANCAKES

What you'll need . . .

  • 1 cup whole wheat flour
  • 1/2 teaspoon Kosher salt
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup cocoa powder
  • 2 tablespoons brown sugar
  • 1/2 cup full fat coconut milk
  • 1/2 to 3/4 cup almond milk (or other substitute)
  • 1 teaspoon vanilla extract 
  • 1 tablespoon coconut oil
  • Handful chocolate chips, optional

Method . . .

  1. Toss all dry ingredients in a large bowl. Whisk quickly. Then add all wet ingredients -- save chocolate chips -- in a bowl and whisk together. 
  2. The batter will be thick if you used full fat coconut milk, as you can see above, so you may wish to add extra almond milk. Do so a tablespoon at a time.
  3. Then fold in chocolate chips, if you're planning to use them. 
  4. Scoop batter onto a fry pan over medium heat in either 1/4 or 1/2 cupfuls. Cook as you would regular pancakes. Until browned on each side and fully set in the middle.
  5. Let cook just slightly while you mix together the frosting.

For the FROSTING, simply combine 2 tablesoons peanut butter + 2 tablespoons sour cream or Tofutti sour cream. In other words, equal parts, depending on how much frosting you wish to make. Then add vanilla extract (I did 1 teaspoon) and brown sugar (I did 1 tablespoon) to taste.

Texture should resemble cake frosting. Taste like it, too. Then frost the top pancake in your stack.

Recipe makes enough to serve a family of four. Or two very hungry parents getting ready for long runs.


An early Happy Christmas to you all. Posting may be erratic this week, but I'll try to hop on from time to time and share some photos of the stuff we're doing. Safe travels to those of you heading out of town.

xoxo, Ashley, Stephen + Ada Mae

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