- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 8 pacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 242
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 7 g
- Cholesterol
- 15 mg
- Sodium
- 101 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 8 pacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 242
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 7 g
- Cholesterol
- 15 mg
- Sodium
- 101 mg
Ingredients
Directions
- In a medium bowl, mix together the strawberries, blueberries, maple syrup and kiwi. Put the yogurt in a small ziptop bag and snip off one of the corners to make a pastry bag.
- To assemble the pacos, add a little less than a tablespoon of almond butter to each pancake, then spread. Divide the fruit mixture among the pancakes. Squeeze some of the yogurt onto the fruit and sprinkle with mini chocolate chips and toasted coconut.
Cook’s Note
You can use boxed pancake mix and thin it out with a 1/4 cup water per batch to make the pancakes.
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