Ingredients

· 1¼ cup coconut milk

· 1½ cup flour

· ½ cup desiccated coconut

· 1½ teaspoon baking powder

· 1½ teaspoon baking soda

· ¼ teaspoon sea salt

· ½ cup coconut yogurt

· 3 teaspoons vanilla extract

· 2 tablespoons olive oil

· 4 tablespoons maple syrup

For Chocolate Date Sauce

· ½ cup Medjool dates

· 1 can coconut milk

· 4 tablespoons cocoa powder

· 1 teaspoon vanilla extract

· A pinch of sea salt

Method

For the coconut buttermilk, stir together coconut milk and apple cider vinegar in a bowl and set aside for 10 minutes to activate. Whisk the dry ingredients together in a bowl (flour, desiccated coconut, baking powder, baking soda, sea salt). In another bowl, whisk together coconut yogurt, vanilla, olive oil and maple syrup followed by the coconut buttermilk. Mix well. Gently fold the wet mix into the dry mix until just combined. Cook the pancakes in a pan over medium heat. Cook one side until bubbles appear on the surface. Flip and continue cooking until golden brown on the other side. Serve a stack of pancakes with a drizzle of chocolate date sauce (drain the soaked dates and place in a blender with all the other ingredients, and blend on high until completely smooth), a scattering of desiccated coconut, and a scoop of coconut cream if desired.