Chocolate, Coconut and Raisin Pancakes

Chocolate, Coconut and Raisin Pancakes 6

Chocolate, Coconut and Raisin Pancakes

On most Sunday mornings in this house we all enjoy pancakes and I’m always trying to think of new flavours for us to try. Recently I have been buying frozen coconut from the supermarket and I thought it would taste great in a pancake. So I got to work in the kitchen and I know how much I love chocolate.

The first batch I tried with just chocolate but I don’t think I put enough in. When I told my husband what we were having for breakfast his first comment was, ‘ah a Bounty breakfast.’ For those of you that don’t know a Bounty is a chocolate bar that contains a creamy coconut centre and a chocolate coating. They are yummy so I was excited to try the pancakes.

However, the first batch didn’t taste chocolatey enough for my husband and I. Then I asked Ted what he liked in his pancakes and he said raisins. So I then decided to add these too and we ended up with a fantastic breakfast that we will definitely be eating again. These pancakes were yummy delicious and well worth a try.

Serves 4

Equipment needed

Chocolate, Coconut and Raisin Pancakes 7

Chocolate, Coconut and Raisin Pancakes

  • Nutribullet or blender
  • Large bowls x 2
  • Small bowl
  • Whisk
  • Metal spoon
  • Stick blender or fork
  • Frying pan
  • Ice cream scoop or a small ladle
  • Fish slice
  • Plastic brush


  • Frozen or dessicated coconut x 200g
  • Raw cacao powder x 6 – 8 tbsp
  • Raisins x 150g
  • Ground oats x 200g (or a flour of your choice)
  • Baking powder x 1 tsp
  • Vanilla powder x 1/4 tsp (optional)
  • Coconut milk x 200ml (or a milk of your choice)
  • Eggs x 2 large
  • Coconut oil
  • Maple syrup to serve


  • Start by putting the frozen coconut into the nutribullet or blender and blend.
  • Once it resembles dessicated coconut remove and put it into the large mixing bowl.
  • Grind the oats using the blender or nutribullet if not already ground.
  • Add these to the large mixing bowl along with the baking powder, raisins, raw cacao powder and vanilla powder.
  • Stir these ingredients together.
  • Crack the eggs and whisk in the small bowl.
  • Pour over the milk and add the eggs.
  • Whisk all of these ingredients together.
  • Either put in the fridge overnight or begin to cook.
    • If storing in the fridge overnight, add more milk in the morning as the mixture may be very thick.
  • Put the frying pan on a high heat and add a little coconut oil.
  • When the pan is hot add a scoop or two of the pancake mixture.
  • Once the pancake starts to cook around the outside it can be flipped over.
  • Leave it to cook and then turn again.
  • When the pancake is golden brown remove from the pan.
  • Repeat this process with the rest of the pancake mixture.
  • Once all the pancakes are cooked, serve with maple syrup and enjoy.
Chocolate, Coconut and Raisin Pancakes

Chocolate, Coconut and Raisin Pancakes

Chocolate, Coconut and Raisin Pancakes are yummy and there were clean plates when I served these bad boys at breakfast. The ingredients are freezable however, if you are using frozen coconut it’s not best to refreeze it after it’s been in the pancake mix. I would cook all of the mix and then freeze the leftover pancakes. If using dessicated coconut then you are OK to freeze the mix. However you decide to eat these delicious pancakes, as always, enjoy.

What do you enjoy eating for breakfast? Let me know in the comments below are please don’t forget to like and follow me. Thank you. xxx