Chocolate Peanut Butter Chip Pancake’s

Hope makes a good breakfast. Eat plenty of it. Ian Fleming

I used to be a straightforward breakfast person, I’d just fill a mixing bowl with cereal or grab a bar to eat on the go. There was, of course, the two-year addiction to McDonalds Big Breakfast, but I try to sweep past that minor bump in the road.

Growing up, we didn’t have pancakes for breakfast, yet I’d watch American sitcoms and yearn to start the day with a plate of fluffy pancakes, drizzled with maple syrup. When I turned 27 I made a discovery, which was quite simply the fact that pancakes were not this complex kitchen undertaking I’d previously feared.

During my pancake making journey, I’ve destroyed a few frying pans by not using enough oil or turning the heat up too high. I’ve also made sure that the smoke alarm is still fully functional, just call me the kitchen health and safety officer.

Moving on, did you know that Bananas are the UK’s most popular fruit?

This confused me as someone who isn’t actually a fan of Bananas. But, hear me out – I have a confession! I’ve discovered that I can eat Banana’s when I blend them into pancake batter or Banana Bread. Therefore, it’ll come as no surprise that I’d added Banana to these pancakes, which adds lots of nutrients and gives them a fluffy texture.

You can keep this relatively simply or take everything up a notch and whip up some chocolate/peanut butter cream, sandwich the pancakes and top with plenty of syrup – Perfection!

Handy Tip – I picked up my peanut butter chips from B&M – You can buy them online but they’re super expensive!

Ingredients

1. One Banana

2. 25g Egg Whites (or whole egg if it’s easier)

3. 40g Self-Raising Flour

4. 125 Ml Milk Of Choice

5. 25g Coco Powder

6. 20g Peanut Butter Chips

7. Coconut oil for frying

To make the peanut butter cream, you will need

1. 30g Plain Yogurt

2. 20g Peanut Butter

3. 10g Coco-power

4. 10g Liquid sweetener of choice

Instructions

1. Start by placing all of the ingredients for the pancakes (minus the coconut oil and peanut butter chips) into a high speed blender and pulse until a smooth mix forms.

2. Stir in the peanut butter chips and bring a frying pan to a medium heat and spoon one serving spoon sized amount of batter into the frying pan. One the pancakes start to bubble, switch sides, and repeat until all the batter is used up.

3. Serve right away or make this delicious filling by whipping yogurt, coco-powder and sweetener to create a delicious filling.

Tell me, what is your favorite pancake topping?

Katie

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