• Alison Elliott

Easy Chocolate, Hazelnut & Peanut Butter Pancakes


Pancake Batter

Ingredients:

1 c. Pancake mix (I use Stonewall Kitchen Farmhouse Pancake & Waffle Mix)

1 Egg

3/4 c. Plant milk (or regular milk)

1 tbsp. Vegan butter (or regular butter)

1/4 c. Mini vegan chocolate chips (or regular)

1/4 c. Hazelnuts (chopped)


Whisk the egg and then combine all the ingredients in a bowl and mix them together well.


Syrup

Ingredients:

1/4 c. Peanut butter

1/4 c. Chocolate chips

3 tbsp. Maple syrup

4 tbsp. Vegan butter (or regular butter)


1 banana sliced

Extra butter for frying the pancakes


Put the peanut butter, chocolate chips, maple syrup and butter in a mug and microwave for 1 minute. Use a spoon to stir it together.


Heat a frying pan with extra butter and form your pancakes. Cook the pancakes on both sides until they are golden brown ( about 2-3 minutes on each side). Serve with the syrup drizzled on top and a freshly cut banana.


Serving Size: 2

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