January for me is all about getting back on track, with each new year I love to organize everything from the kitchen to my eating habits. I’m not one for resolutions, but I do like to re-evaluate things, and for 2014 I’ve decided to play around with substituting coconut milk for traditional dairy. My first attempt at this switcheroo proved to be super-delicious and I’m sharing it here with you. These pancakes are made with coconut milk, taste like banana bread, and are studded with dark chocolate. You’re going to love them.
First, gather together your ingredients.
Add the Bisquick® to a medium sized bowl. Stir in the eggs, honey, vanilla, oil and coconut milk. Mix until just combined.
Mash the banana and stir it into the batter. Set the batter aside for 5-10 minutes.
Meanwhile, make the coconut honey syrup by adding 1/3 cup coconut milk and 1/3 cup honey to 1-quart saucepan; heat to boiling. Reduce heat; simmer about 10 minutes or until thickened and syrupy. Stir in vanilla. Set aside, and keep warm until ready to use.
Heat large skillet or griddle over medium heat. Spoon batter into rounds, and cook until bubbles form on top, 2-3 minutes. Chop the dark chocolate into chunks and add as desired; turn and cook 1-2 minutes longer. Repeat with remaining batter.
Plate a mighty stack, drizzle with warmed coconut honey syrup, and enjoy.