Recipes & Ideas

CHOCOLATE PEANUT BUTTER PANCAKES

Serves 8

Ingredients:

RAW CHOCOLATE SAUCE

4 tbsp coconut oil

4 tbsp maple syrup

8 tbsp raw cocoa powder

PEANUT BUTTER CUPS

4 tbsp of the raw chocolate sauce

1 tbsp of Manilife Deep Roast

CHOCOLATE PANCAKES

1 tub of Frill Intense Chocolate melted at room temperature

160g of oat flour (or blended oats)

1 tbsp of baking powder

4 tbsp of honey

pinch of salt

TOPPINGS

1 sliced banana

1 punnet of raspberries

1 tbsp of Manilife Original

Method:

To make the chocolate sauce, add all the ingredients into a bain-marie and stir until velvety smooth. Set aside.
To make the peanut butter cups, put 1 tbsp of raw chocolate sauce into a miniature muffin cup and top with peanut butter and then a further tbsp of raw chocolate sauce. Refrigerate until set.
To make the pancakes, add the melted Frill chocolate ice cream to a bowl along with the oat flour, baking powder, honey and a pinch of salt. Mix until smooth.
Heat a pan with a little coconut oil and ladle 3 tbsp of your batter into the hot pan per pancake. Cook until bubbles form and then turn over to cook the other side for a further minute or so.
To assemble, place a pancake onto a plate. Top with some Manilife peanut butter and sliced bananas. Top with a further pancake and continue until you run out of pancakes. Finally top with some more Manilife peanut butter, raw chocolate sauce, honey, peanut butter cups and some raspberries.

A match made in heaven - enjoy!