Tostone Stuffed Pancakes with a Chocolate Peanut Butter Syrup
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 14.56
- Health score: 0.00
- Weight Watcher points: 8.00
Summary
Tostone Stuffed Pancakes with a Chocolate Peanut Butter Syrup is a breakfast that serves 12. One portion of this dish contains around 3g of protein, 4g of fat, and a total of 168 calories. For 32 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, ground chocolate peanut butter, sea salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 18%, this dish is rather bad. Users who liked this recipe also liked Peanut Butter Pancakes With Blackberry Syrup, Bacon Pancakes with Maple-Peanut Butter Syrup, and Whole Wheat Banana Pancakes with Cinnamon Peanut Butter Syrup.
Ingredients
flour1 cup
baking soda1 tsp- baking powder2 tsp
sea salt0.125 tsp
cinnamon0.125 tsp
vanilla0.125 tsp
almond milk1 cup
eggs2
butter0.5 Tbsp
coconut oil0.5 Tbsp
sugar3 Tbsp- coconut oil1 tsp
- sugar0.5 cup
water0.5 cup
honey0.25 cup
ground chocolate peanut butter0.5 cup
Instructions
Step 1
Whisk together your first seven ingredients (flour, baking soda, baking powder, sea salt, cinnamon, vanilla, and milk) until thoroughly mixed and then set aside.
Step 2
In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar.
Step 3
In yet another separate bowl, whip your egg whites into a meringue; you can do this by hand (if you really want to) but throwing it in the Kitchenaid on high for a few minutes saves your arm and gives you really nice, stiff peaks.
Step 4
To assemble everything, first fold in your creamed egg yolk mixture until incorporated.
Step 5
Then carefully fold in your meringue (also until incorporated; you cannot be too aggressive with your meringue or youll knock all the air out of it!).
Step 6
Chill in the fridge for about 10 minutes.
Step 7
Preheat your griddle to about 350 and spray with coconut oil liberally.
Step 8
Pour about 3-4 tablespoons of batter onto the griddle.
Step 9
Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter.
Step 10
Flip when needed (usually when the edges start bubbling, but you can easily check with a spatula) until golden brown on both sides.
Step 11
For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat.
Step 12
Remove and strain if desired (if you dont want peanut bits in your syrup) before pouring over pancakes.
Categories
Dish Types: morning meal, brunch, breakfast