I’m not going to lie, this one takes a bit of work, but believe me when I say it is the most incredible breakfast you will ever eat! If there was a healthy version of this, I would eat it for breakfast, lunch and dinner every day of my life! Try it at least once, you won’t regret it.
Ingredients:
Filling/Topping:
2/3 Cup Chopped Pecans
2/3 Cup Sweetened Flaked Coconut
1 (5-oz.) Can Evaporated Milk
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter, melted
2 Egg Yolks, lightly beaten
1/2 Tsp Vanilla Extract
Directions:
Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted, stirring halfway through.
Cook evaporated milk, brown sugar, butter and egg yolks in a heavy 2-qt. saucepan over medium heat, stirring constantly, 8 to 10 minutes or until mixture bubbles and begins to thicken. Remove from heat, and stir in vanilla, pecans, and coconut.
Set Aside.
Pancakes:
Prepared Pancake Batter
½ Cup Cocoa Powder (I use Nesquik)
Directions:
Mix the cocoa powder into the pancake batter.
Use a ladle to scoop the batter into a preheated pan.
Once the sides are firm, flip the pancake.
Cook for an additional 1-2 minutes and remove to a plate.
Between each pancake, spread a layer of filling.
Top your stack with some extra filling and some coconut flakes.
Makes 8 Pancakes
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