Double Chocolate Pancakes
with Cacao Nibs & Strawberry Yogurt
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INGREDIENTS
- 2 cups all-purpose flour
- 3 tbsp baking powder
- 1/3 cup turbinado sugar
- 2 tbsp cacao nibs
- 1 tbsp cacao powder
- 1 1/4 cups non-dairy milk (not included)
- 5.5 oz coconut milk
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt Vanilla
- 2 tbsp strawberry preserves
- Non-dairy milk*
- Salt*
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Add just 1⅔ cups flour, baking powder, turbinado sugar, cacao nibs, cacao powder, non-dairy milk, coconut milk, and ¼ tsp salt to a large bowl and whisk. TIPS: Keep remaining flour for your own use. Coconut milk should be completely liquid when added. If it's solid, let it sit at room temperature until liquid or add to a heatproof bowl and microwave for 30 seconds.
Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add ¼ cup batter and cook until it begins to bubble, 2 to 3 minutes. Flip pancake and cook for an additional 2 minutes or until cooked through. Repeat with remaining batter, adding oil as needed. (You can fit 3 to 4 pancakes in the pan at once; you should get about 16 small pancakes.)
Add yogurt and strawberry preserves to a small bowl and mix to combine. Divide pancakes between plates and serve with strawberry yogurt.
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