Tostone Stuffed Pancakes with a Chocolate Peanut Butter Syrup

Ingredients

• •1 cup all-purpose flour
• •1 tsp baking soda
• •2 tsp baking powder
• •⅛ tsp sea salt
• •⅛ tsp cinnamon
• •⅛ tsp vanilla extract
• •1 cup almond milk
• •2 eggs
• •½ Tbsp butter
• •2½ tsp coconut oil
• •3 Tbsp granulated sugar
• •½ cup granulated sugar
• •½ cup water
• •¼ cup honey
• •½ cup chocolate peanut butter
• •12 tostones

Method

Adapted from foodista.com

1. 1Whisk together your first seven ingredients (flour, baking soda, baking powder, sea salt, cinnamon, vanilla, and milk) until thoroughly mixed and then set aside.
2. 2In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar.
3. 3In 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.
4. 4To assemble everything, first fold in your creamed egg yolk mixture until incorporated.
5. 5Then 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!).
6. 6Chill in the fridge for about 10 minutes.
7. 7Preheat your griddle to about 350 and spray with coconut oil liberally.
8. 8Pour about 3-4 tablespoons of batter onto the griddle.
9. 9Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter.
10. 10Flip when needed (usually when the edges start bubbling, but you can easily check with a spatula) until golden brown on both sides.
11. 11In a small saucepan, whisk together the granulated sugar, water, honey, and chocolate peanut butter until smooth, about 1 minute.
12. 12For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat.
13. 13Remove and strain if desired (if you don't want peanut bits in your syrup) before pouring over pancakes.