Ingredients

The following ingredients have 8 Servings
  • 1 cup all purpose flour ((125 g))
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar ((50 g))
  • 1/4 cup cocoa powder ((25 g))
  • 1 egg
  • 1/2 cup whole yogurt ((plain; not greek))
  • 1/2 cup milk ((I used 1%, do not use buttermilk))
  • 1/2 teaspoon vanilla extract
  • 1 cup Rice Krispies ((plus another 1/2 cup or so))
  • 1/2 cup sweetened shredded coconut

Instruction

  • 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.
  • Heat a non-stick frying pan over medium heat, spray with oil to coat.
  • 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.