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stack of coconut krispie chocolate pancakes with raspberries
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5 from 5 votes

Coconut Chocolate Rice Krispie Pancakes

These Coconut Chocolate Rice Krispie Pancakes are the best breakfast mashup: cereal meets pancakes! Rich and chocolatey, but with a little crispy crunch. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 156kcal


  • 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


  • 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.


Makes 8 pancakes, which feeds 2-3 people. Be sure to double or triple this recipe if you are feeding a crowd!
Fridge- Store in an air tight container in the fridge for up to 4 days
  • 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
  • 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


Serving: 1pancake | Calories: 156kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 124mg | Potassium: 153mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 2.2mg | Calcium: 55mg | Iron: 2.4mg