;
Pancake with chocolate, raspberries and pistachios

Chocolate, raspberry & pistachio pancake topping

By Cassie Best
  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins No cook

Easy

Serves 1

Super quick and easy, make this pancake topping for a delicious speedy dessert or an indulgent weekend breakfast 

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal340
  • fat17g
  • saturates3g
  • carbs35g
  • sugars21g
  • fibre4g
  • protein8g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tbsp chocolate spread
  • 1½ tbsp pistachio butter, or any other nut butter you have in the cupboard
  • a splash of milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • a handful of raspberries
  • 2 tsp chopped pistachios

Method

  1. Mix the chocolate spread with the nut butter, thinning with the milk if you need to. Spread the mixture over a warm pancake (see our easy pancakes recipe) and top with the raspberries and pistachios. Fold over and top with more of the filling, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe inspiration?