• Double Dark Chocolate Ban-egg Pancakes With Coconut Cream Whip

    I can’t believe its almost pancake day already, it feels like it was only yesterday that it was Christmas. I love pancake day, well pancakes in general but I don’t eat the traditional pancakes ever since I came across pancakes made from a banana, two eggs, oats and a bunch of other ingredients. With my recipe I’ve tried to keep it simple, reducing the number of carbs and upping the protein; omitting the oats and yoghurt and adding in maca and hemp protein powder.What better than to celebrate pancake day with a deliciously rich stack of double dark chocolate pancakes with a dollop of coconut cream… Well, I can’t think of a better way anyhow. So back to the recipe, super fluffy dark chocolate pancakes, oozing with chocolate cream, layered with nut butter and crunchy hazelnuts.This recipe is fairly versatile, you can choose whatever nut butter to sandwich the pancakes together, I find peanut or almond butter best. With the “chocolate cream” filling you can also use milk or white, or even a mix of both. Enjoy, Amy.

    Double Dark Chocolate Ban-egg Pancakes With Coconut Cream Whip

    Servings: 2 – Per Serving – Calories 347 – Fat 18 – Protein 16 – Carbs 28 – Sugars 10

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    Ingredients

    • 1 tsp Coconut Oil
    • For the Pancakes:
    • x1 Banana, Peeled and Cut into quarters
    • x2 Eggs
    • 1/2 tsp Baking Powder
    • 2 tbsp Cocoa Powder
    • 1/2 tbsp Maca Powder
    • 1/2 tbsp Hemp Protein Powder
    • 1/4 tsp Vanilla Bean Paste
    • For the Topping and Filling:
    • 1 tbsp Almond Butter or Peanut Butter
    • 15g Dark Chocolate, Broken Up
    • Drizzle of Honey, (Optional)
    • 2 tbsp Coconut Cream, Divided
    • 1 tsp Chopped Hazelnuts

    Directions

    1. Place all the pancake ingredients in a blender and blend until no lumps remain.
    2. Heat the coconut oil in a large non-stick frying/sauté pan and place some pancakes rings in the middle (you don’t have to use pancake rings, you can just add the mixture straight to the pan).
    3. Add 2 tbsp of the mixture to each of the pancake rings and cook for about 1 minute until almost set, you'll start to see bubbles on top of the pancakes, remove the pancake rings and flip the pancakes and cook for a further minute or until cooked through.
    4. Repeat until all the mixture is gone.
    5. Melt the chocolate in the microwave, stir in half the coconut cream and set aside.
    6. Between 2, stack the pancakes by alternating between layers of almond butter and the chocolate mix, drizzle with honey, top with coconut cream and sprinkle with hazelnuts.
    7. Serve immediately and enjoy.
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