Try dousing these pancakes with maple syrup or melted dark chocolate.

SERVES 4

INGREDIENTS

• 2 cups white whole-wheat or whole-wheat flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 3/4 cups plain unsweetened coconut milk, canned or refrigerated beverage
• 2 large eggs
• 2 tablespoons safflower oil, plus extra for cooking pancakes, divided
• 1 teaspoon vanilla extract
• About 3 ounces dark chocolate (preferably around 60 percent cacao content), chopped
• 1/2 cup finely chopped toasted pecans
• About 12 ounces fresh blueberries and raspberries, for serving

INSTRUCTIONS

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, eggs, 2 teaspoons of the safflower oil, and vanilla.
3. Pour the dry mixture into the wet mixture, and stir just until combined.
4. Add the chocolate and pecans, and stir just until combined.
5. Brush the inside of a 10-inch nonstick skillet with 1 tablespoon of the oil, and heat over medium.
6. When warm, add three or four quarter-cup dollops of batter, and cook until the first side is golden brown, about two minutes.
7. Flip and cook the other side until similarly golden brown, about another two minutes.
8. Transfer to a plate.
9. Repeat with the remaining batter, brushing with another tablespoon of oil between batches. (If the pancakes turn too dark, reduce the heat to medium-low. Due to the sweetness of the chocolate, they have a lower smoking point than plain pancakes.)
10. Divide pancakes among four plates, and top with fresh berries.
11. Serve immediately.