BANANA AND CHOCOLATE RICE PANCAKE

TRY THIS  !!!!!

PERFECT SUNDAY MORNING BREAKFAST

 INGREDIENTS

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 teaspoons granulated sugar
1 1/4 cups milk
1 large egg
1 cup mashed banana
3 tablespoons butter, melted
1/2 cup chocolate rice
3/4 cup shredded coconut, toasted
syrup or whipped butter

1. Preheat the oven to 350 degrees Fahrenheit. Spread shredded coconut in a thin layer on a cookie sheet and stirring and tossing every couple of minutes, toast coconut until golden. Set aside to let cool. Lower oven temp and crack the door to allow to cool oven faster.

2. Preheat the oven to 140-150 degrees Fahrenheit and put a cooling rack or cookie sheet on middle rack. Preheat a griddle or nonstick pan on low heat. In a medium bowl, combine flour, baking powder,baking soda, salt, and sugar, briefly stirring to help aerate. Melt the butter in the microwave in 10-15 second intervals until just melted.  Add the egg, milk, and butter and whisk until well combined and batter is smooth. Add the mashed banana chocolate rice and coconut and stir until well combined.

3. Lightly grease the cooking surface and using a spoon or ice cream scooper, scoop desired amount of batter onto pan. Cook on the first side until edges are dry and/or top starts to bubble. Flip and cook for about one minute or until the bottom is golden. Transfer to warm the oven and cover with a tea towel. Repeat with the remaining batter.