A weekend breakfast stack. Fluffy homemade pancakes are layered with a generous spread of our smooth cacao spread, then topped with sliced banana and chopped hazelnuts for a little crunch.
Ingredients (makes about 8 small pancakes, serves 2)
- 150g plain flour (or gluten-free blend)
- 1 tbsp baking powder
- 1 tbsp sugar
- A pinch of salt
- 1 egg (or 1 flax egg for vegan)
- 200ml milk or plant milk
- 1 tbsp oil or melted butter, plus a little for the pan
- 4 to 6 tbsp Organic Smooth Cacao Spread with Cashew & Hazelnut
- 2 bananas, sliced
- 2 tbsp chopped hazelnuts
Method
- Whisk the flour, baking powder, sugar and salt in a bowl. Add the egg, milk and oil and whisk until just combined. A few lumps are fine.
- Heat a lightly oiled non-stick pan over a medium heat. Pour in small ladlefuls of batter and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip and cook for another minute.
- Stack the pancakes on a plate, spreading a layer of cacao spread between each one.
- Top with sliced banana and chopped hazelnuts, and add a final spoonful of spread on top.
About the cacao spread
Our Organic Smooth Cacao Spread is made from organic cashews and hazelnuts, stone-ground with coconut sugar, lucuma powder and cacao powder. It has a smooth texture and a chocolate flavour, with no refined sugar and no palm oil.
Contains cashews and hazelnuts (tree nuts), plus egg and gluten if made with plain flour. May contain traces of other nuts and sesame.
