It was a girly weekend so it was a perfect time to go a little bit naughty on the breakfast. I had a jar of Cavalier stevia chocolate pasta and I’ve been wanting to cook something with it for a few weeks. A few ideas thrown in the air, it ended up with an oven chocolate pancake. With peanut butter. A simple dish that took us 5 minutes to make and 20 minutes to bake, filled our tummies till late afternoon (consider it a warning). Some of us had it with ice cream *sight* … it was a good morning.
Happy Weekend friends!
30g ghee (clarified butter), melted
150g spelt flour
200ml oat milk
2 big spoons of Cavalier chocolate pasta
2 big spoons of organic peanut butter
Preheat the oven to 180°C. Mix together the spelt flour and tagatose in a bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk it in. Beat in the melted butter and stir. Pour the batter in a greased iron cast (or oven dish). Make a swirl with a chocolate pasta and then with the peanut butter. Bake for 20 minutes.
(Go naughty: serve hot with ice cream)