Tostone Stuffed Pancakes with a Chocolate Peanut Butter Syrup
1 cup flour
1 tsp baking soda
2 tsp baking powder
1/8 tsp sea salt
1/8 tsp cinnamon
1/8 tsp vanilla
1 cup almond milk
2 eggs, separated
½ Tbsp butter, melted
½ Tbsp coconut oil, melted
3 Tbsp organic sugar
1 tsp coconut oil (for the syrup)
½ cup sugar (for the syrup)
½ cup water (for the syrup)
¼ cup honey (for the syrup)
½ cup fresh ground chocolate peanut butter (for the syrup)
Whisk together your first seven ingredients (flour, baking soda, baking powder, sea salt, cinnamon, vanilla, and milk) until thoroughly mixed and then set aside.
In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar.
In yet another separate bowl, whip your egg whites into a meringue; you can do this by hand (if you really want to) but throwing it in the Kitchenaid on high for a few minutes saves your arm and gives you really nice, stiff peaks.
To assemble everything, first fold in your creamed egg yolk mixture until incorporated.
Then carefully fold in your meringue (also until incorporated; you cannot be too aggressive with your meringue or you’ll knock all the air out of it!).
Chill in the fridge for about 10 minutes.
Preheat your griddle to about 350 and spray with coconut oil liberally.
Pour about 3-4 tablespoons of batter onto the griddle.
Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter.
Flip when needed (usually when the edges start bubbling, but you can easily check with a spatula) until golden brown on both sides.
For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat.
Remove and strain if desired (if you don’t want peanut bits in your syrup) before pouring over pancakes.