Chocolate Chip Coconut Pancakes

Chocolate Chip Coconut Pancakes - EATS Park City - OMAD

Chocolate Chip Coconut Pancakes

Total Time: 30 minutes

Yield: 6 Servings

Serving Size: 1/6 of Recipe

Calories: 330
Fat: 7.5 grams
Carbohydrates: 63 grams
Protein: 8.5 grams
Allergens: Gluten


  • 1 tablespoon flaxseed meal
  • 1¼ cups buckwheat flour
  • ¼ cup old-fashioned rolled oats
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon baking powder
  • Pinch of sea salt
  • 1 cup unsweetened, unflavored plant milk
  • ½ cup unsweetened applesauce
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/3 cup vegan mini chocolate chips
  • Sliced bananas, for serving


  1. Place the flaxseed meal in a small saucepan with ½ cup water. Cook over medium heat until the mixture gets a little sticky and appears stringy when it drips off a spoon, 3 to 4 minutes. Immediately strain the mixture into a glass measuring cup and set aside. Discard the seeds.
  2. In a large bowl, whisk together the buckwheat flour, oats, coconut flakes, baking powder, and salt.
  3. In a medium bowl, whisk together the milk, applesauce, maple syrup, vanilla, and 2 tablespoons of the reserved flax water.
  4. Add the liquid mixture to the dry mix and stir together to blend; the batter will be thick. Stir in the chocolate chips.
  5. Heat a nonstick griddle over medium-low heat. Pour ~1/2 cup batter for each pancake onto the griddle and spread gently. Cook for 6 to 8 minutes, until the pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from the pan. Flip and cook for about 5 minutes on the other side.
  6. Repeat for the remaining batter, wiping off the griddle between batches. Serve hot with sliced bananas.