Have you ever heard of CoCo Wheats? It is not one of the most popular hot cereals, which I don’t understand because it totally rocks! It is kind of like farina, but with a hint of cocoa. It isn’t sweet, however, so it is a healthier breakfast than some of these cold cereals that really aren’t much better than serving big bowls of sugar for breakfast.
This is not a sponsored post, by the way. I just truly love CoCo Wheats cereal! While it is quite delicious when prepared according to the directions, I also wanted to see what else I could do with it. A pancake recipe was the first idea that popped into my mind, so I gave it a shot.
I made a few different batches, tweaking the recipe a bit, until I found just the right CoCo Wheat to flour ratio. I was shooting for a hearty and filling texture that was overly heavy. After all, you want something for breakfast that will fill you up and energize you, not make you ready for a nap before 9:00 am!
One thing to remember is that these are not super chocolatey. There is definitely a hint of cocoa, but it is subtle. (If you want chocolate in your pancakes, scoot on over to check out my Chocolate Swirl Pumpkin Pancake recipe!)
Normally my kids are not huge fans of hot cereals. But apparently, if you put them in a pancake, it is a whole different story! Even picky Thing 2 gobbled these up happily.
You can find out more about CoCo Wheats HERE. If you have trouble finding this product, you can use the store locator function. For the longest time, I had to ask my sister W to buy it for me because I could not find it in my area. But luckily I now have access to a local supply, so I never have to go without my CoCo Wheats again!
CoCo Wheat PancakesPrint Recipe
- In a large bowl, combine the flour, CoCo Wheats, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, oil, and vanilla extract.
- Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
- Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
- Top with a sprinkling of confectioner's sugar or a drizzle of pure maple syrup.
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