Peanut Butter Cup Pancakes

 prepared with water as per instructions on the jar  Peanut Butter Cup Pancakes


Peanut Butter Cup Pancakes


Pancakes:

2 tablespoons (25g) unbleached white self raising flour (all purpose)

1 tablespoon (10g) unsweetened cocoa powder

2 teaspoons natural granulated sweetener/sugar of choice

1/2 teaspoon baking powder

2 teaspoons vanilla/plain low fat greek yoghurt

1 teaspoon vanilla extract

2 tablespoons liquid egg whites (or 1 whole egg white)

5 tablespoons unsweetened almond milk


Filling:

2 tablespoons peanut flour, prepared with water as per instructions on the jar (you want it more on the thicker side rather than runny)


Method:

Mix the flour, cocoa powder, sweetener/sugar and baking powder in a small bowl.


Add the yoghurt, vanilla, egg whites and milk. Mix until combined.

Heat a nonstick pan over low -medium heat with cooking oil spray.


Pour 2 tablespoons of batter PER PANCAKE into the pan (make 2 pancakes). Flatten it gently with the back of a metal spoon and cook until the surface just starts to bubble.


Pour 1 tablespoon of prepared peanut flour onto the centre of the pancake, and top with 1 extra tablespoon of chocolate pancake batter. Let it cook for a further minute before flipping.

Flip and cook until done.

Repeat with remaining mix!


Enjoy!


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