• Mini Ban-Egg Pancake Snacking Stacks

    So today I have two, yes TWO recipes for you today. I couldn’t decide whether to make plain or chocolate mini pancake stacks, so I made both… I mean why not and I’m glad I did! These recipes are miniature versions of my banana egg pancakes, sandwiched together with a mix of “chocolate coconut hazelnut butter” and “coconut almond butter”, finally topped off with a fresh strawberry.I’ve never thought about having a “pancake party” before, but after making these mini ban-egg and chocolate pancake snacking stacks I really want one! Making pancakes normally can be pretty “dangerous”; hot oil, pancakes flying here and there, you know just hectic (but still fun).One good thing about this mini pancake recipe is that fact that you don’t need pancake rings and the mix will still stay in place and not go anywhere. Another good thing is that you can cook about 20 mini pancakes at once, and they take no time to cook at all. Plus they are a super filling 100 calorie snack. Enjoy, Amy

    Mini Ban-Egg Pancake Snacking Stacks

    Servings: 5 – Per Serving x1 Plain Stack – Calories 105 – Fat 8 – Protein 4 – Carbs 6 – Sugars 3

    Servings: 5 – Per Serving x1 Chocolate Stack – Calories 134 – Fat 10 – Protein 5 – Carbs 8 – Sugars 4

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    Ingredients

      For the Mini Plain Pancake Stacks;
      For the Pancakes:
    • 1/2 Banana
    • x1 Egg
    • 1/2 tsp Vanilla Bean Paste
    • 1/2 tsp Hemp Protein Powder
    • 1/2 tsp Maca Powder
    • For the Filling and Toppings:
    • 2 tbsp Coconut Almond Butter, (I used Pip and Nut)
    • Fresh Strawberries, Stems Removed and Cut in Half
    • Drizzle of Honey
    • For the Mini Chocolate & Strawberry Pancake Stacks;
      For the Pancakes:
    • 1/2 Banana
    • x1 Egg
    • 1/4 tsp Vanilla Bean Paste
    • 1/2 tsp Hemp Protein Powder
    • 1/2 tsp Maca Powder
    • 1 tbsp Cocoa Powder
    • For the Filling and Toppings:
    • 2 tbsp Chocolate Coconut Hazelnut Butter, (I used Pip and Nut)
    • Fresh Strawberries, Stems Removed and Cut in Half
    • 20g Dark Chocolate, Melted

    Directions

    1. Blend the pancake ingredients in a blender until no lumps remain.
    2. Heat a large non-stick frying pan and spray with coconut oil.
    3. Spoon tsps of the pancake mix to the pan, making sure they aren't too close together.
    4. Cook on a low-medium heat until the tops start to bubble, flip and continue cooking until cooked through.
    5. Stack and sandwich together 4 mini pancakes with nut butter, top with a strawberry, skewer together with a cocktail stick and drizzle with honey or melted chocolate. Enjoy.
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