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| Coconut Bon Bon 'Cakes By The Righteous Kitchen |
Last week I made a terrific batch of Chocolate Coconut Pancakes. They were so good, that that is all I ate for the next four meals! Alas, I didn't write that recipe down. I did think, though, if I added Maraschino cherries to the batch, they would taste like coconut bonbons. My goal was to make pancakes that would taste as good as the bonbons, my mom’s friend, Joan makes; the famous Martha Washington Bonbons.
In my batter I included: mini chocolate chips, coconut and Maraschino cherries! The batter looks so festive.
If you love turning your favorite classic desserts into breakfast like these Martha Washington Bonbon Pancakes, don't my full collection of Breakfast recipes for more weekend inspiration!
COCONUT BON BON CAKES
INGREDIENTS:
1 Cup Bisquick baking mix 1 Cup flour
3 Tablespoons quick oats 2 Tablespoons butter flakes
1 Tablespoon sugar
1 Tablespoon baking powder
3 Tablespoons mini chocolate chips
1/4 Cup flaked coconut
1 Cup non fat milk
3/4 Cup heavy whipping cream
2 Teaspoons coconut extract
6 Maraschino cherries, minced
DIRECTIONS:
In a large mixing bowl, combine dry ingredients. Stir in wet ingredients, until batter is smooth. Heat a large pan, or griddle to medium-high heat. Lightly coat with vegetable oil. Pour 1/4 cup batter to form a pancake. Cook 2 - 3 minutes on each side, until golden brown. Flip and continue cooking for 2 - 3 minutes. Makes 14 pancakes.
Each pancake contains approximately 160 calories, 7g of total fat (4.5g saturated fat), 20mg of cholesterol, 170mg of sodium, 21g of total carbohydrates (1g fiber, 5g sugar), and 3g of protein.
How Many Stars Would You Give It? ★★★★★

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