Mini Chocolate Chip Pancake with Raspberry Sauce and Coconut Flakes
Ingredients:
- 1 ounce each of Robby's pancake mix
- Ghirardelli white chocolate chips, to taste
- Ghirardelli milk chocolate chips, to taste
- Shredded coconut, to taste
- 1/2 ounce whipped cream
- 1/2 ounce raspberry sauce
- 8 raspberries in each pancake
- Powdered sugar, to taste
1. Place three 1 oz. mini pancakes in preheated nonstick pan and top the liquid pancake mix with chocolate chips and coconut
2. When golden on one side flip and cook out on the other side
3. Garnish plate with raspberry sauce and stack pancakes; top with whipped cream, chocolate chips and raspberries
