Chocolate, raspberry & pistachio pancake topping
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 1
Super quick and easy, make this pancake topping for a delicious speedy dessert or an indulgent weekend breakfast
| Nutrient | Unit |
|---|---|
| kcal | 340 |
| fat | 17g |
| saturates | 3g |
| carbs | 35g |
| sugars | 21g |
| fibre | 4g |
| protein | 8g |
| salt | 0.1g |
Ingredients
- 1 tbsp chocolate spread
- 1½ tbsp pistachio butter , or any other nut butter you have in the cupboard
- a splash of milk
- a handful of raspberries
- 2 tsp chopped pistachios
Method
- STEP 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.
Goes well with
Recipe from Good Food magazine, March 2019
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