Chocolate, raspberry & pistachio pancake topping
By Cassie Best
Super quick and easy, make this pancake topping for a delicious speedy dessert or an indulgent weekend breakfast
- Prep:5 mins
No cook - Serves 1
- Easy
Nutrition per serving
- 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
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.
