These Coconut Chocolate Rice Krispie Pancakes are the best breakfast mashup: cereal meets pancakes! Rich and chocolatey, but with a little crispy crunch.
It's no secret we love pancakes around here...we have 7 homemade pancake recipes and these fluffy protein pancakes are regularly one of our most popular posts! When we want to get adventurous with our pancakes, we make these chocolate rice krispie pancakes.
Rich, chocolatey and with a hint of coconut flavor, these pancakes also have a slightly unusual ingredient: Rice Krispies! They give the pancakes a light and crispy texture that is surprisingly enjoyable.
These would be fun to make in celebration of a child's birthday or a special occasion! Chocolate for breakfast is always a huge treat.
Reasons you'll ♡ chocolate Rice Krispie pancakes
- they are chocolatey, slightly sweet, and with a hint of coconut
- the surprising addition of Rice Krispies gives them a light and crispy texture
- they are a great birthday or special occasion breakfast
Preparing the batter
Just like regular pancakes, we whisk together our wet and dry ingredients separately, then stir them in together to combine. Do not over mix the batter as this can lead to tough and rubbery pancakes.
The last step is to fold in the shredded coconut and Rice Krispies.
The trick for crispy pancakes
The Rice Krispies in the pancake batter gives them a cool chewy texture, but to get that crispy crunch, I advise sprinkling some onto the pancake just before flipping (as pictured above). This ensures that you will get a touch of that crispy texture you are looking for.
For extra crispy crunch, serve with extra Rice Krispies sprinkled on top.
Tips for flipping pancakes
Flipping pancakes used to stress me out. With a lot of practice (and tons of mistakes along the way), I have some tips to help you cook perfect pancakes.
- Cook a test pancake first- to make sure you have the right heat and the timing down for the rest of the batch
- Use a non stick pan- it can be tricky to prevent pancakes from sticking to a pan if they lose their nonstick
- Do not overcrowd the pan- 2-3 pancakes for a 12 inch skillet is my sweet spot
- Look for bubbles- once you see bubbles through the middle of the pancake and the edges of the pancakes dry out and lift from the pan
What to serve with these pancakes
- fresh berries- strawberries, raspberries, blueberries and blackberries all go well with the chocolate in these pancakes
- syrup- I always opt for pure maple syrup
- powdered sugar- dust the tops of your pancakes using a mesh strainer
- shredded coconut + extra rice krispies
- whipped cream or mascarpone
Variations
- Add 2 teaspoons of espresso powder and make these 'mocha'
- Add 1 teaspoon of coconut extract to enhance the coconut flavors
- Toast the coconut first to enhance the flavor
- Swap the all purpose flour for white whole wheat or 50% all purpose, 50% whole wheat
Storage and make ahead tips
While these pancakes are best served fresh, they can be cooked ahead for easy reheat meals.
fridge
Store in an air tight container in the fridge for up to 4 days
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- reheat- pop in the toaster until heated through, or warm through on a frying pan
Freezer
Wrap each pancake in parchment or plastic wrap and store in a freezer or reusable silicone bag for up to 1 month. Try to squeeze as much air as possible out of the bag
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- reheat- if frozen, pop in the microwave and heat until thawed, then crisp up in a frying pan
More pancake recipes
- Fluffy Blueberry Pancakes
- Cottage Cheese Pancakes
- Sweet Potato Pancakes
- Pumpkin Pancakes Recipe
- Bacon Pancakes Recipe
Coconut Chocolate Rice Krispie Pancakes
Ingredients
- 1 cup all purpose flour (125 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup sugar (50 g)
- ¼ cup cocoa powder (25 g)
- 1 egg
- ½ cup whole yogurt (plain; not greek)
- ½ cup milk (I used 1%, do not use buttermilk)
- ½ teaspoon vanilla extract
- 1 cup Rice Krispies (plus another ½ cup or so)
- ½ cup sweetened shredded coconut
Instructions
- 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.
Notes
- reheat- pop in the toaster until heated through, or warm through on a frying pan
- reheat- if frozen, pop in the microwave and heat until thawed, then crisp up in a frying pan
- Add 2 teaspoons of espresso powder and make these ‘mocha’
- Add 1 teaspoon of coconut extract to enhance the coconut flavors
- Toast the coconut first to enhance the flavor
- Swap the all purpose flour for white whole wheat or 50% all purpose, 50% whole wheat
