Coconut Bacon & Chocolate Chip Pancakes
1 1/4 cup gluten-free all purpose flour OR whole wheat flour
2 tablespoons organic sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon xantham gum (only if using GF flour)
1 1/4 cup water
1 tablespoon melted coconut oil
1/4 cup chocolate chips OR chopped bar chocolate
1/4- 1/2 cup coconut bacon
First, if necessary, prepare a batch (or 1/2 batch) of coconut bacon. (You can buy it online, but you save TONS of money making it yourself and you'll have leftovers!). Set aside.
In a large mixing bowl combine the flour, sugar, baking powder, salt and xantham, if using. Stir together, then use the spoon or whisk to form a well in the center of the dry ingredients, pushing the flour mixture to the outsides of the bowl. Pour in the water and oil and whisk together completely. (If batter seems a bit thin, add a little flour. If batter seems a bit thick, add a little more water.) Once batter is ready, mix in chocolate chips.
Heat a greased skillet over medium. Pour 1/4 cups of batter onto the skillet, and sprinkle with coconut bacon. Gently pour a little bit more batter (about a tablespoon) over the coconut bacon layer, and let cook until bubbles form and edged begin to crisp. Flip pancakes once, allowing the bottom side to cook until golden before removing from the skillet and serving. Makes about 6 medium sized pancakes. Serve with maple syrup (the real stuff!) and a little vegan butter, and enjoy!