Tostone Stuffed Pancakes with a Chocolate Peanut Butter Syrup
Ingredients
1 cup flour
1 tsp baking soda
2 tsp baking powder
1/8 tsp sea salt
1/8 tsp cinnamon
1/8 tsp vanilla
1 cup almond milk
2 eggs, separated
½ Tbsp butter, melted
½ Tbsp coconut oil, melted
3 Tbsp organic sugar
12 tostones
1 tsp coconut oil (for the syrup)
½ cup sugar (for the syrup)
½ cup water (for the syrup)
¼ cup honey (for the syrup)
½ cup fresh ground chocolate peanut butter (for the syrup)
Preparation
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.
2
In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar.
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.
4
To assemble everything, first fold in your creamed egg yolk mixture until incorporated.
5
Then carefully fold in your meringue (also until incorporated; you cannot be too aggressive with your meringue or you’ll knock all the air out of it!).
6
Chill in the fridge for about 10 minutes.
7
Preheat your griddle to about 350 and spray with coconut oil liberally.
8
Pour about 3-4 tablespoons of batter onto the griddle.
9
Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter.
10
Flip when needed (usually when the edges start bubbling, but you can easily check with a spatula) until golden brown on both sides.
11
For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat.
12
Remove and strain if desired (if you don’t want peanut bits in your syrup) before pouring over pancakes.
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About
These delicious, fluffy pancakes feature a hidden tostone surprise in the center and are drizzled with a yummy homemade chocolate peanut butter syrup!
Yield:
12 pancakes
Added:
Tuesday, May 20, 2014 - 11:19am
