These fluffy pancakes pack in all the flavors of the classic Italian dessert, but in breakfast form. What you need:For the coconut whipped cream:1 (13.5-ounce can) full-fat coconut milk, chilled2/3 cup powdered sugar, plus extra for serving For the pancakes:1 cup flour1 tablespoon baking powder1 tablespoon instant espresso powder½ teaspoon salt¾ cup water1/4 cup maple syrup1 tablespoon dark rum⅓ cup semisweet chocolate chipsCanola oil, for greasingCoconut Whipped Cream (see recipe)What you do: