Nut Butter Pancakes

1 cup nut butter of your choice

4 large eggs

¼ cup natural full fat unsweetened yoghurt

1/3 cup roughly chopped chocolate (your choice of dark or milk)

1 Tbsp pure vanilla extract

¼ tsp baking powder

¼ tsp salt

Olive oil or Coconut oil, for pan

Sweetener of your choice (we used Stevia)


2 Tbsp maple syrup​ for topping

Berries and slivered almonds or other nuts for topping



Preheat oven to approx 100ºC. Combine all ingredients except chocolate pieces in a blender and blend until smooth. Stir in chocolate pieces.


Preheat a fry pan (or similar) over medium-low heat. When hot, brush with oil. Drop batter (the more batter the bigger the pancakes) on pan and cook until tops begin to look dry and start to bubble (usually about 2 to 3 minutes). Flip and cook until golden (only about 1 minute longer). Keep pancakes warm in the oven while repeating above with remaining batter - making sure you brush the pan with oil before adding batter.

Serve with a drizzle of maple syrup 

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