Dark Chocolate Peanut Butter Coconut Pancakes

I don't usually eat what you'd call a 'conventional' breakfast. I dig left-overs and sometimes all I really want is a piece of fruit. Waking up past noon when I can usually means that breakfast and lunch are one big BRUNCH and I usually consume the capacity of both meals in a single sitting (classic fat kid). However, sometimes I stumble downstairs really feeling in the mood for some scones or some biscuits or some form of rich carb.
Now, here's my food mentality: "how much extra shit can I put in this?" or "what most offers itself to being jacked up?" Usually I choose quinoa as my victim, adding sauteed eggplant, spinach, pine nuts, oats, avocado, tomato, olives, seeds of the flax, chia, and hemp variety, artichoke hearts, walnuts, garlic, lemon juice, olive oil, and whatever else I find that'd be yummy. (Fun Fact: The ancient Incas of Machu Picchu ate a BUTTLOAD of quinoa and by my personal reasoning...that must mean it's good for you).
(I didn't know where to put the period, just now-I think I chose well but I'll switch it up just to be sure.)
So with this "how can I make it better?" element in mind, I set about making pancakes. Here's how to be just like me :)

YUM!

You will need the following:

1 cup bisquick

1/2 cup vanilla or chocolate soymilk (if you don't used flavored, then I suggest adding 1 tbsp agave or vegan sugar per 1 cup bisquick)

1/8 to 1/4 Special Dark Cocoa Powder/Dutch Process Cocoa Powder

1/3 cup unsweetened coconut shreds

3 tbsp peanut butter

*Margarine for frying

OPTIONAL:

1 vegan egg substitute (with bisquick you can leave it out)

1/4 cup vegan chocolate chips

1/4 cup chopped banana

The Procedure

First, turn on your griddle to 375 degrees Fahrenheit OR put a low-sided sauce pan over medium heat but only when you start cooking, the griddle needs to warm up and the pan doesn't.

While the griddle heats, mix together the bisquick, cocoa powder, and coconut shreds. Once properly mixed, add the peanut butter and soymilk-be sure not to over mix but definitely make sure the peanut butter is well-distrubuted. 

Drop 2-3 tablespoons margarine onto griddle/pan and wait until it melts, as the process goes on you'll want to add more to keep the pancakes tasting buttery and from sticking to the pan. Once the margarine is melted, add the pancake batter in pools spaced 2-3 inches apart and with a diameter of about 4-5 inches. If you make the pancakes too big not only will they be hard to filp, but they could get rubbery, fall apart, and not rise as well. 

The back three have been flipped

YUM!

When the pancakes look a little dry and the edges seem to have almost a "popped bubble" sort of look, flip them. It's fine if you flip a little too early, you can always flip them back over. Remember that the second side will cook faster than the first, time accordingly.

When the second side is dry and browned as well (it'll be hard to tell with the dark chocolate so I recommend eviscerating one to see if the inside is cooked to your liking), stack the pancakes on a plate and serve warm with a dusting of vegan powdered sugar, berries, or bananas. (Maple syrup makes these too sweet in my opinion).

Happy MLK/Inaugural Weekend!