Step 1

Whisk all dry ingredients except for the brown sugar. Set aside.

Step 2

Preheat your oven to 350 F, and generously grease a 2.25 cup cakelet pan.

Step 3

In a large bowl, combine the eggs with brown sugar and maple syrup. Whisk until it's combined. Add oil, milk, vanilla extract, and whisk a second time.

Step 4

Gradually add the dry ingredient mixture to the wet ingredients, gently whisking with every addition. Careful not to over-whisk.

Step 5

Pour your batter into the prepared pan, leaving about 1/2 cm of space at the top.

Step 6

Cook for 15 minutes or until an inserted toothpick comes out clean. Allow the cakelets to cool in the pan for 10 minutes before inverting them onto a cooling rack.

Step 7

Wipe your pan, regrease it, and repeat with the remaining batter.

Step 8

Whisk together the powdered sugar, maple syrup, and heavy cream in a small, wide bowl. Immediately dip your cakelets into the glaze, front side down. Like all types of glaze, the longer it sits, the thicker it gets. Therefore, using the glaze as soon as you prepare it is best.

Step 9

Melt the chocolate chips in a small bowl using a microwave or bain-marie technique. Next, add coconut oil and stir until it's all combined. Brush your cakelets with the melted chocolate and sprinkle some chopped pecans over the top. Yum!