Coconut Krispie Chocolate Pancakes
Try this Coconut Krispie Chocolate Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1/4 cup cocoa powder
- 1/2 cup sweetened shredded coconut
- 1 cup all purpose flour (125g)
- 1/2 cup whole yogurt (not greek)
- 1/2 cup milk (i used 1% do not use buttermilk)
- 1 cup rice krispies (plus another 1/2 cup or so)
- Carbohydrate 14.6457176161922 g
- Cholesterol 30.7072916662524 mg
- Fat 13.593924168169 g
- Fiber 1.03875748781733 g
- Protein 1.38044241898098 g
- Saturated Fat 9.04757178422349 g
- Serving Size 1 1 Serving (43g)
- Sodium 1916.20803020281 mg
- Sugar 13.6069601283749 g
- Trans Fat 0.83319440006864 g
- Calories 184 calories
Heat a non-stick frying pan over medium heat, spray with oil to coat.In a large bowl, stir together the dry ingredients: flour, baking powder, baking soda, sugar and cocoa powder.In a separate medium bowl, add the egg and beat it with a fork. Stir in the yogurt, milk and vanilla.Stir the wet ingredients into the dry ingredients, then fold in the rice krispies and coconut.Cook ¼ cup or so sized pancakes for 1-2 minutes per side. Sprinkle 1-2 teaspoons of additional rice krispies over the pancakes before flipping.Serve with fresh raspberries and syrup.
