Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR | 125 g / 1 cup |
| BAKING SODA | 1 tsp |
| BAKING POWDER | 2 tsps |
| SEA SALT | 0.13 tsps |
| CINNAMON | 0.13 tsps |
| VANILLA | 0.13 tsps |
| ALMOND MILK | 250 ml / 1 cup |
| EGGS | 2 |
| BUTTER | 0.50 Tbsps |
| COCONUT OIL | 0.50 Tbsps |
| SUGAR | 3 Tbsps |
| COCONUT OIL | 1 tsp |
| SUGAR | 100 g / 0.50 cups |
| WATER | 118.29 ml / 0.50 cups |
| HONEY | 84.75 ml / 0.25 cups |
| GROUND CHOCOLATE PEANUT BUTTER | 94 ml / 0.50 cups |
| TOSTONES | 12 |
| TOSTONES | 12 |
Tostone Stuffed Pancakes with a Chocolate Peanut Butter Syrup
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.
Instructions
Whisk together your first seven ingredients (flour, baking soda, baking powder, sea salt, cinnamon, vanilla, and milk) until thoroughly mixed and then set aside. In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar. 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. To assemble everything, first fold in your creamed egg yolk mixture until incorporated. 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!). Chill in the fridge for about 10 minutes. Preheat your griddle to about 350 and spray with coconut oil liberally. Pour about 3-4 tablespoons of batter onto the griddle. Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter. Flip when needed (usually when the edges start bubbling, but you can easily check with a spatula) until golden brown on both sides. For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat. Remove and strain if desired (if you dont want peanut bits in your syrup) before pouring over pancakes.
