Chocolate and Coconut Pancakes

 During the school year, the kids don't usually get pancakes for breakfast on week days.  We are running around like crazy to get ready and out the door.  We only have time for  a quick breakfast like cereal or toast with peanut butter and a glass of milk.  Since it's still summer vacation, I had to make some fun and decadent pancakes for them before they go back to school in a few weeks.  They loved these pancakes and I did too.  I am not a huge fan of pancakes with maple syrup because sweet dishes for breakfast are not my thing.  However, I did love these pancakes.  I  simply love coconut and chocolate together so it didn't matter to me that I was eating it at breakfast.  I had some pancakes left over and we heated them up later in the day just as a sweet snack.  These pancakes could be a dangerous habit.  Good thing school is starting up soon... then I won't have time to make them all the time.... but I will definitely make them again!

 Ingredients:
Dry:

2  cups all-purpose flour

3 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Wet:

1 1/2 cups buttermilk 

2 eggs

2 Tbs white granulated sugar

1/4 cup melted butter (plus additional for greasing pan)

Additions:

1 cup chocolate chips

1/2 cup baking coconut (plus additional if you want some toasted coconut).

Directions:
Mix the dry ingredient.  Then mix the wet ingredients.   Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.  Stir in chocolate chips and coconut to pancake batter.    Heat griddle or frying pan on medium high heat and grease with some butter.  Ladle about 1/4 cup up to 1/3 cup onto the pan.  When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.  If you want to add additional coconut to get toasted, sprinkle a little on the pancake before you flip.  Serve warm with some additional butter.  No maple syrup is needed.  Enjoy.  Makes 12-16 pancakes.

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