Double Dark Chocolate Chip Homemade Pancakes with Stonyfield Yogurt

It’s always a great time to make homemade pancakes. As a Stonyfield Blogger, I was challenged with the task of creating a new pancake recipe using Stonyfield yogurt as an ingredient.  I had several ideas, but when I saw the Stonyfield Greek Chocolate flavor in my store, I was immediately inspired. This recipe marries a traditional fluffy buttermilk pancake with dark chocolate and coconut – and it’s truly a serendipitous match.

First, toast some unsweetened coconut flakes by spreading them out in a shallow pan and baking on 350° for 7 minutes (stirring twice).homemade pancakes

Then, chop up some dark chocolate. I used 60% dark squares, folded inside a towel, and took a meat tenderizer to them.Pancakes 2

Mix up the pancake batter. Start with the dry ingredients, then add the wet. The final step is to gently fold in the dark chocolate chunks and the Stonyfield Greek Chocolate yogurt.Pancakes3

When they’re done, sprinkle with some cocoa powder (I used a sifter), and top with the toasted coconut. The richness of the chocolate and coconut is balanced by the light fluffiness of the pancakes. Perfect for breakfast, lunch, or really any time.

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Homemade Pancakes

 

Double Chocolate Chip Homemade Pancakes Recipe

Ingredients:

  • 1 cup organic milk
  • 1 5.3 oz cup of Stonyfield Greek Yogurt, Chocolate Flavor
  • 1 large egg
  • 3 tbsp coconut oil
  • 2 cups flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4-6 oz dark chocolate chunks
  • 1/2 cup toasted unsweetened coconut (buy it here)
  • 1/4 cup cocoa powder to garnish (optional)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. In a smaller bowl, whisk together the egg, the coconut oil, milk, and yogurt.

3. Create a well in the dry ingredients, and slowly add the wet mixture. Stir with a wooden spoon until just combined. Do not overmix.

4. Add the chocolate chunks and fold in.

5.  On a hot griddle greased with coconut oil, make the pancakes, using a scant 1/4 cup of batter for each one.

6. Serve hot, garnished with toasted coconut and sifted cocoa powder.

Want to try it? Why not pin it?

Pancakes 5

This post was created in partnership with Stonyfield. All opinions are my own.

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Comments

  1. Oh my word, these sound amazing!

  2. oh yum~! I know what’s for breakfast tomorrow! they sound sooo good!

  3. Oooh definitely want to veganize this recipe! I have some ideas!

  4. Looks delicious!

  5. Wow, these look great. My husband is usually the Sunday pancake maker in our home — wonder if I can get him to try these?

  6. This looks delicious! thanks for sharing :) http://www.handmadeintheheartland.com

  7. These look fantastic, Sarah! I’m thinking pancakes for dinner now!

  8. OMG! These look wonderful! I’m a total toasted coconut fiend, and mixed with chocolate AND pancakes? *swoon*

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  1. […] Feeling adventurous? Try my Golden Beet Smoothie Recipe. I’m also kinda obsessed with these Double Chocolate Chip Pancakes with Stonyfield Yogurt. So […]

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