Moni has done it yet again! Take a good look at your next stack of pancakes… time to get flipping!
For the pancakes:
1/3 cup rolled oats
2tbsp flour (I used buckwheat flour)
2tbsp cacao powder
1 mashed banana
1tbsp (chocolate) peanut butter or powdered peanut butter
1 egg (vegan substitute: 1 flax egg)
1/2 cup almond milk
1tbsp stevia/ sweetener
For the chocolate peanut butter magic sauce:
1tbsp coconut oil, melted
1tsp (chocolate) peanut butter or powdered peanut butter
1tsp stevia/ sweetener
1 sliced banana (to add between the pancake layers)
1 scoop of Vanilla WheyHey Protein Ice Cream
1/2 chopped up Creative Nature Heavenly Cacao Bar
Grated raw chocolate
Heat a skillet over medium low heat and melt a little coconut oil. Meanwhile, combine the pancake ingredients into a mixing bowl to create your pancake batter.
Turn the heat down to low and pour 2 flat tablespoons of the pancake batter onto the pan. Allow this to cook until bubbles form on the top, then flip until both sides seem done. Repeat with the rest of your batter, adding sliced bananas between the pancake layers.
Whilst cooking your pancakes, mix together the ingredients for the chocolate peanut butter hardening sauce in a small bowl.
Stack up pancakes and top with ice cream, the magic sauce, peanuts and other decadent goodies for the best pancake stack ever.
What a WHEY to kickstart a rainy day?