Instructions

• In a large mixing bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
• In another bowl, combine the milk, lightly beaten eggs, melted butter, and vanilla extract. Whisk until everything is blended and smooth.
• Pour the wet ingredients into the dry ingredients, and gently fold them together. Stir in the semi-sweet chocolate chips.
• Preheat your griddle or non-stick skillet over medium heat and lightly grease it with butter.
• Pour about 1/4 cup of batter onto the heated griddle for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 1-2 minutes.
• In a small saucepan, combine the evaporated milk, brown sugar, and pieces of butter over medium heat. Stir until smooth and the sugar dissolves. Whisk in the egg yolks and cook until thickened, about 5 minutes. Stir in the toasted pecans and shredded coconut.
• Serve the warm pancakes stacked high, drizzled generously with the coconut-pecan topping.