FROSTING - Using a food processor, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it's mixing)
*-Use gluten-free flour to make this recipe gluten-free.
*Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tbsp should do.
*Coconut milk works best in the filling - I prefer SILK brand.
*This recipe (as originally written) fed me twice, but double it for more than 2 people.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.