Strawberry & peanut butter chocolate chip baked "pancake"
Ingredients
- 2 tbsp strawberry jam
- 2 tbsp peanut butter
- Cooking oil for brushing the baking tray
- 250 g all purpose flour
- 1 tsp baking powder
- ½ tsp sea salt
- 3 tbsp granulated sweetener of choice*
- 3 tbsp chocolate chips
- 170 ml milk dairy or non dairy***
- 2 eggs
- 2 tbsp cooking oil
Instructions
- Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – it does not need to be warm. Repeat this process with the nut butter. Set both aside.
- Preheat your oven to 180°C and brush your baking tray or casserole dish with some cooking oil.
- In a mixing bowl, add in the flour, baking powder, salt, sugar and chocolate chips then whisk together till well combined.
- In another small mixing bowl, add in the wet ingredients (milk, eggs and oil) and whisk together until well combined.
- Add in the wet ingredients to the flour mixture and incorporate them till you get a thick batter.
- Pour the batter into the prepared baking tray/ casserole dish and spread out evenly.
- Using a spoon, spread some blobs of the jam and nut butter all over the batter then using a a skewer or toothpick, swirl the blobs till you achieve a marbled effect.
- Bake in the preheated oven for 10-15 minutes. Test by inserting a skewer in the center. If it comes out clean, remove from the oven and cut into squares or rectangles. Serve as you would normal pancakes and enjoy.
Notes
My choice of sweetener was monk fruit sweetener since it has zero calories, no carbs and no fat like regular sugar and thus cannot spike your blood sugar. Best suited for diabetic people, anyone watching their calories intake yet want sweet things and it promotes weight lose. Incase you don’t have it on hand, you can used castor sugar instead.