Now that you all know about my love of coconut, it only makes sense that you should know how much I love coconut with chocolate! Growing up, whenever Mum would take us to the sweet shop for a treat, the dark chocolate Bounty bar was one of my favourites (For my American friends, the closest equivalent would be Mounds). Bounty is made by Mars but for some reason in the states, they added almonds to each half and I was equally excited to arrive here in 2003 and become acquainted with Almond Joy. One Saturday morning when I was out of bananas but still craving coconut pancakes, I decided to try and create a healthier version of one of my favourite candy bars.
Almond Joy Pancakes
Replace 1/4 cup of the flour with 1/4 cup of dutch processed cocoa powder. Add 1 cup of shredded coconut, and 1/2 tsp of almond extract. If not using sweetened coconut, make sure to add some honey to help counteract some of the bitterness from the cocoa powder.
There are lots of ways to create almond joy pancakes and I thought it only fair to inspire you to find your favourite by offering a few alternatives. Instead of cocoa power, add dark chocolate chips during the grilling process (for important tips about adding chocolate to pancakes, see the upcoming post on Friday). If you don’t like using extracts, you could always mix in some almond butter (watch out for the salt level though) or just add some ground unsalted raw almonds for an extra crunch. Of course, if you’re not trying to be healthy you could just sprinkle some chopped Almond Joy over top!